Kinder, Gentler French Food

What's the big trend in Parisian restaurants these days? Bistros, of course, run by top chefs who are cooking great food and serving it in a casual atmosphere at reasonable prices. Christian Constant, former chef of the Crillon, is one example: with two Michelin stars, he left the ritzy hotel and now runs four of his own bistros, all of them small and relatively inexpensive, on the same Parisian