For the love of food PARIS presents
the menu : SPRING is here !

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In partnership

with

 

 

the hotel

La Nouvelle République

9 rue Moret

75011 PARIS

FTLOF: 06 16 99 32 84  

HNR: 01 47 00 15 09

 
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Todd HARTWELL

3 years after the creation of For the Love of Food I have the chance to get into the kitchen and share my passion for cooking with you!  

What's my story?  

At the age of 11 I decided that I was tired of eating ice cream every time for dessert (only option at home because my mother does not like dessert) and so I started cooking desserts.  The first?  french crepes!  

When I was 16, I organized my first "dinner party:" 16 desserts for about thirty friends.  Since then, everyone has told me: open a restaurant!  

Well, almost 40 years later, For the Love of Food was born.  

During these 40 years I had visited more than 70 countries.  The first thing was to taste the local desserts! Including my favorite expression:

 

"Life is uncertain:  Eat the dessert first"  

Since September 2019 there were more than 30 chefs from 5 continents who were able to share their passion for cooking.  Now it's my turn!  

This menu was created with the strong desire to taste spring. You will find lots of April ingredients on the menu: artichoke, asparagus, wild garlic, new garlic, new potatoes, peas, mushrooms, strawberry, rhubarb! Long live the beginning of spring!  

Is this an April Fool's joke?  

NO, BUT but in french its called an april fish ! and it's on your plate as a main course.  

But I want to make you smile so there are still April Fools joles on the menu! ?  

Come and discover the delicious surprises that await you!  ​​

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When I was 16, I organized my first "party". 16 desserts for about 30 friends.  Since then, everyone told me: open a restaurant!  

 

Well, more than 40 years later,

For the Love of Food was born.  

 

During these 40 years, I have tasted the dishes of 70 countries.  The first thing for me to do was to taste the local desserts!

"Life is uncertain: Eat the dessert first".

Since September 2019, there have been more than 30 chefs from 5 continents who could share their passion for cooking.  Now it's my turn!  

This menu was created with my strong desire to start spring. You will find many April ingredients on the menu: artichoke, asparagus, wild garlic, new garlic, new potatoes, peas, mushrooms, strawberries, rhubarb and in May cherries and radishes have arrived! Long live spring! 

First Entrance: Stroll in Papi's garden 

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Braised beef, morello cherry sauce, black cherry chutney, roasted radish, roasted seasonal vegetables

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Evening menu and

Saturday afternoon

from Thursday to Saturday evening

6:30 p.m. - 11:00 p.m.

last reservation 9:30 p.m.

Chef's cocktail 12€

The Red King

To share: 

Mix of biscuits with their spread

9 €

It smells of spring 

(E,P) 28€

salad: Walk in Grandpa's garden

 

Braised beef *

sour cherry sauce

black cherry chutney

roasted radishes + seasonal vegetables

Spring is coming everywhere

(E, P, D) 36 €

gnocchi made with peas 

wild garlic goat cheese sauce

Braised beef *

sour cherry sauce

black cherry chutney

roasted radishes + seasonal vegetables

Lemon cake skewers, strawberries 

and white chocolate

with ginger ice cream

Immersion in spring 

(2 x S, S, D) 47€

salad: Walk in Grandpa's garden

gnocchi made with peas 

wild garlic goat cheese sauce

Braised beef *

morello cherry sauce

black cherry chutney

roasted radishes + seasonal vegetables

Lemon cake skewers, strawberries 

and white chocolate

with ginger ice cream

Dessert 9€

Dessert of the day

* vegetarian options:

roasted vegetables with spinach frittata

or gnocchi in dish 

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2nd pasta starter of the day: gnocchhis with peas with wild garlic sauce 

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Brunch
29€
Sunday (12 p.m. - 2:30 p.m.)


coffee, tea, infusions, agua of the day
(at will)

 


juice of the day

 

 

Basket of "drop biscuits" with their toast
 

 

Baked eggs, fried potatoes,

toast and spinach salad 

or

gnocchi with peas 

wild garlic goat cheese sauce

 

pancakes to your liking

or

dessert of the day

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