More and more I am hearing of the Parisian restaurant scene becoming easier to access, less expensive, more festive and less pretentious. Major chefs are simplifying their cuisine and their dining rooms in order to cater to an entirely different clientele. They are still wowing the critics, but in an atmosphere that allows them to enjoy sharing their skills with a larger variety of diners. This year’s Michelin Red Guide has had to find a way to incorporate these new trends with their three star system, one that has been in place for a century. And for the first time ever the 2006 edition of the guide gives two stars to a restaurant that doesn’t even use table linens (Senderens). Here is an excellent article discussing the new wave of Michelin star restaurants from the Washington Post.