Paname is a true French restaurant located at 1068 Second Avenue across 56th Street, Owned by Bernard Ros. Bernard is also the Executive Chef. Paname (French slang for Paris) is considered one of the most authentic French restaurant in New York. No less than the mayor of Paris, himself, said: “Dining in Paname is like dining in a little corner of Paris”. Decorated with a sophisticated Art Deco flair, some of Ros’s signature dishes are escargots de bourgogne, tuna tartar, roasted duck with barley and mango coulis, a Marseilles-style Bouillabaisse with shrimp, cod, clams, mussels in a saffron seafood broth. Ros is his own Pastry Chef, so go ahead and make sure to order dessert.
Above: Bernard Ros. Bernard / the Executive Chef
French cooking & weekend brunch
in a small, sophisticated bistro
with paintings on the walls.
1068 2nd Ave, New York, NY 10022
Phone: (212) 207-3737
From PopImpressKA Journal XIII Edition / Entertainment
To purchase an entire edition:
"Nothing could be more glamorous that taking a jet to the romantic city of Paris in May or June. Also, we all remember the famous phrase, “April in Paris”. Well, you can get the same French ambiance at Paname Restaurant right in Manhattan, NYC. Dining at Paname is like an evening in Paris, France. Everything feels authentically French in there, from the art deco prints to the linen table cloths and even the charming wine glasses and candlelight on each table. “Paname in French slang means Paris,” reveals Owner and Executive Chef Bernard Ros as we spoke during dinner about the new Summer menu currently being featured, Paname C’est Paris is a neighborhood French Restaurant conveniently located at 1068 2nd Ave. NYC 10022, between 56 & 57 Streets.
My party and I dined on the most delicious appetizers and fabulous main courses.
New appetizers for Summer Include:
-Escargots De Bourgogne in Baby Potatoes
-Chicken Liver and Mushroom Mousse
-Egg Mollet with Ratatouille and Chorizo
-Boudin Noir with Chouceoure
New Entrees for Summer Include:
-Duck, Oven-Roasted With Barley And Mango Coulis
-Atlantic Salmon Steak Coated with Lemon Rind Served Beet Relish
-NY Shell Steak Au Confit D’Echalottes,
-Filet of Sole with Citrus Vervaine and Pistachio Nuts, with the addition of Bergamot Oil.
Keep reading PopImpressKA Journal for the very best in fine dining."
~ by Cognac Wellerlane
Above: from left - Bernard Roz / Executive Chef and Owner, Cognac Wellerlane / TV Host/Entertainment Journalist, Miriam Silverberg / PR for Paname Restaurant, Baroness Olga Papkovitch / CEO & Founder of PopImpressKA Journal
Cognac Wellerlane during her interview with Executive Chef and Owner Bernard Roz of Paname Restaurant
For Video: www.cognacscornermagazine.com