“Finding an elegant solution when I’m faced with a problem — that’s what I like to do.” So says Daniel Rose, the 32-year-old Chicago-born self-taught chef who has taken the Paris gastronomy scene by storm.


When he opened his napkin-sized eatery Spring in Paris’ 9th arrondissement, Rose found himself with a runaway success on his hands. But he also had a months-long waiting list, which frustrated clientele, and a tiny kitchen, which made cooking for a full house difficult. And so in June he is opening a new three-story Spring located on a quiet street near the Louvre.


The new spot still seats only 22, but it has an open kitchen and a basement bar featuring beautifully renovated vaults and a wine cellar where he’ll host tastings.


Rose can’t hide his pride at completing the ambitious project, which cost 1 million euros, or $1.2 million.


“I’m not a daredevil,” he says, digging his hands into his ubiquitous blue coat. “This was a very difficult and high-risk project.”


Especially considering how new Rose is to the business. He came to France at 20 intending to study art, but after a particularly inspiring pigeon dish in a Michelin-starred establishment, he turned his focus to food. Within a few years, Parisians were crossing town to eat at his 280-square-foot restaurant, raving about his cooking and the eatery’s homey atmosphere.


Rose thinks his loyalists will be just as excited about his new location, which comes with a few subtle changes. Instead of his previous set menu, he will offer appetizer platters at the bar starting at 5 euros ($6.20), with a full meal going for around 60 euros ($75).


His sense for abundance, extravagance, comfort and diversity has stayed the same, though. “I want people to come out of this restaurant very happy,” he says. “Joyous.”

load comments
blog comments powered by Disqus