The New York Times Style Magazine hails Reyna Paris’ fried chicken by Filipino Chef Erica Paredes
As part of its T25 series of memorable and significant destinations, books, fashion, art, and cuisine today, The New York Times (NYT) Style Magazine recently published “The 25 Essential Dishes to Eat in Paris.” In the list, NYT hailed Reyna Paris restaurant by Filipino Chef Erica Paredes to have “the best fried chicken you’ll find outside of the Philippines.”
On the magazine’s site, it wrote: “Maybe you don't go to Paris to eat wings, but that might change after trying chef Erica Paredes's twice-fried chicken, which comes topped with one of three sauces: Adobo, a balsamic, sugar and soy glaze topped with garlic yogurt (not much heat); the Patis Caramel, made with fish sauce (lip-tingling heat); and the Pinatubo, a spicy mango habanero option with chili oil and bird's-eye chilis (full-mouth fire).”
Other dishes in the list included the cassoulet at L’Assiette, chocolates at Patrick Roger, chou farci at Parcelles, the dinner menu at Le Baratin, Endive and Blue Goat Cheese Scamorza Pizza at Pizzamarole/Le Rigmarole, fruit tarts at Des Gâteaux et Du Pain, Fruttini at Fruttini by Mo, glazed madeleines at Ritz Paris Le Comptoir, ice cream at Folderol, and many more.
Helmed by the magazine’s deputy editor Kurt Soller, the panel of judges consisted of French chef Marie-Aude Rose, restaurateurs Moko Hirayama and Omar Koreitem, pastry chef Dominique Ansel, and cookbook author Dorie Greenspan.
Reyna Paris is located at 41 Reu de Montreuil, 11th Arrondissement, Paris, France.
Featured image courtesy of Reyna Paris’ Instagram