The Dave Chang Show Dave's Trip to Paris, Great Meals He Had, and Cooking from Scratch
Mar 5, 2026
A Paris trip recap filled with standout meals and underrated spots that merit more praise. Tales of Maison Sota, Bruno Verjus, and surprising bistro finds. Reflections on Paris changing—more diversity but creeping sameness. A deep take on what counts as cooking from scratch in restaurants and why making things in-house matters.
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Maison Sota Blew Dave's Mind
- Dave Chang raved about Maison Sota as one of the best meals he's had, praising its Japanese-French point of view and daily tasting menu.
- He highlighted dishes like scallops with raw cream, horseradish, and kumquat and freshly baked chestnut sourdough that blew his mind.
Single Turn Enables Radical Food Quality
- One-turn restaurant models let chefs bake time-intensive, high-quality items like bread a la minute and craft a clearer point of view.
- Maison Sota bakes bread at 5:30 so diners get bread fresh from the oven, enabled by low-rent, single-turn economics in neighborhood food districts.
Cheap Rent Lets Chefs Learn And Experiment
- Expensive urban rents reduce experimentation because chefs can't afford bad ideas or long learning curves, while cheaper neighborhoods let cooks find a voice.
- Chang contrasts NYC's multi-turn pressure with Paris's 11th arrondissement incubator vibe where one-turn places can innovate.