But good French food hasn’t disappeared in Paris. It's still Paris, after all. It's just gotten slightly harder to find. The scene is changing, and the city is embracing a far more diverse set of food cultures. The city is full of great restaurants, they're just not necessarily all French anymore.
As for the homegrown stuff? Here are six great spots, that make everything in house, with a little pride, and don't charge a zillion Euros for the privilege:
If you want truly local, seasonal fare then look no further than Terroir Parisien. Yannick Alléno’s spot is devoted to reviving French classics using local ingredients (and when we say local we mean hyper-local, hence the name).
The latest in the fresh and open neo-bistros, Caillebotte is a popular place for discerning locals and the staff is known for being... wait for it... astoundingly nice and helpful. It's clean fresh food that’s creative enough to remind you that you’re in the French gastronomic capital.
Pierre Sang in Oberkampf
No reservation, no menu, no telephone -- despite barely qualifying as a restaurant, this spot's got a Top Chef finalist, Pierre Sang, at the helm, and the food is reasonably priced (an astoundingly cheap 35€ tasting dinner menu) along with the wine.
Cafe Trama has a classic Paris resto feel and puts the focus on good, quality ingredients. This is simple, tasty cooking done well (truffled Croque Monsieur, folks), and they're also known for a good list of all-natural wine.
Le Verre Volé
A cave a vin near Canal Saint Martin, you can pop in to Verre Volé to snag a bottle of bubbles to go and drink by the water or you can stay for dinner. It’s small and cozy and jammed full of wine bottles, and's kind of the quintessential Parisian experience you always imagined it might be.
Du Pain et des Idées
Bakeries have the same problem as restaurants, and while you might think you’re getting a freshly made baguette, there’s a large chance the dough was popped in the oven frozen. Not so at Du Pain et des Idées. Baker Christophe Vasseur spends 48hrs letting his Pain des Amis rise. Not to mention his croissants, which are faultlessly crispy.