Public House, 21 rue Daunou, 75002 Paris, France (+33 1 77 37 87 93; publichouseparis.fr). Starters €8.50-€19.50; mains €19.50-€36.50; desserts €9-€15; wines from €28
It was a simple plan: hop on the Eurostar to Paris and go for dinner at Public House, a new and audacious restaurant in the 9th arrondissement by pie king Calum Franklin, formerly of the Holborn Dining Room. Its mission: to bring scotch eggs, sausage rolls and the best, most golden, flaky pastry creations to the French. I could then write a sweet observational piece about the bourgeoisie of the Louboutin-shod opera district swooning over steak and ale pies, and adjusting both their corsets and their gastronomic perspective. Behold, the gravy-slicked anglais showing us how to eat. “Donney-moi une autre pie” etc. Because if anybody could do it, if anybody could finally make the French understand the quality and depth of modern British restaurant food, it had to be Franklin. He’s a gifted chef. He’s a lovely man. He literally wrote the book on pies. Go Calum, go.
