Sweet Willie

October 30–November 13, 2004: As part of a promotion to increase the public’s awareness about food quality, Pierre Gagnaire, chef-owner of the eponymous, wildly adventurous temple of haute cuisine, will oversee for two weeks a temporary dining venue called Elementaire in a section of the Flo brasserie on the top floor of the Printemps department store (64 boulevard Haussmann). He plans to create simple, unadorned dishes that highlight the ingredients’ natural flavor. “For example, I’d cite the egg on my menu. It will come from a remarkable farm called La Bigotière, and I’ll be serving it soft-boiled with hazelnut oil from Piedmont, or just doused with melted butter and sea salt.” The average check is expected to be around $45. For reservations, call 01 42 82 50 00 64.