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Helen Rosner From a sage galette with labneh at a modern Israeli restaurant, to lovage sorbet with meringue and cucumber ribbons at a railroad-themed restaurant, here’s where to eat in the French capital by Updated Jul 25, 2022, 1029am EDT View as Map Paris has reclaimed its status as one of the world’s favorite cities to eat. The French capital is bustling with a brilliant constellation of restaurants these days, including a bevy of openings that show off how deliciously cosmopolitan it’s become Menkicchi is maybe the best ramen shop in town, young Franco-Malian chef Mory Sacko cooks stunningly original Franco-African-Japanese dishes at MoSuke, and Korean-born chef Sukwon Yong shows off the growing influence of Asia on contemporary French cooking at the reboot of Le Bistrot Flaubert. Plus there’s an inventive and diverse array of casual dining options, like the affordable Café du Coin, excellent Montmartre bistro Le Maquis, and Parcelles, an outstanding bistrot a vins in the Marais. There’s also been a renaissance of Paris’s long-established gastronomic landscape, with traditional bistros, brasseries, and stylish restaurants serving classic French cooking made famous by chef Auguste Escoffier. Updated, July 2022 “Carpe diem” is the mantra in Paris right now. After months of lockdowns that forced everyone to cook for themselves, diners can keenly appreciate talented chefs like Jonathan Schweitzer at the Café des Deux Gares, a wonderfully quirky bistro in a hotel near the Gare du Nord and Gare de l’Est, which replaces Le Servan on this list. Schweitzer’s cooking catches the zeitgeist of the city — beautifully sourced, healthy, and intelligently imagined dishes — and the restaurant is strategically located and easy on the wallet. Israeli chef Granit Assaf’s restaurant Shabour is also ushered off the stage to make way for Tekes, his latest table, which just may be the restaurant that takes vegetarian food mainstream in Paris; its succulent modern Israeli menu skips meat and fish. Alexander Lobrano is a Paris restaurant expert and author of Hungry for Paris, Hungry for France, and his gastronomic coming-of-age story My Place at the Table. He blogs about restaurants and writes often for the New York Times, the Wall Street Journal, Saveur, and other publications. Read MoreNote Restaurants on this map are listed geographically. The bulk of Paris’s famed haute cuisine is fiscally out of reach for many. However Michelin-starred Comice, headed by Canadian chef Noam Gedalof and sommelier Etheliya Hananova the two are married, is an indulgence that won’t completely melt your credit card. The look strikes a similar balance elegant but relaxed, with striking arrangements from a renowned local florist. Hananova’s wine list — which features lesser-known wines from around the world — is terrific, as is Gedalof’s light, inventive contemporary French cooking. Try the duck foie gras with hazelnuts, strawberries, balsamic, and black pepper, or the roast chicken with polenta, wild mushrooms, and a salad of wild herbs. Open in Google Maps Originally founded in the 1980s by chef Michel Rostang, this cozy bistro with flea market decor has been taken over by chef Nicolas Baumann and one of the most innovative restaurateurs in Paris right now, financier Stéphane Manigold. Korean-born chef Sukwon Yong, who used to work with Rostang, leads the kitchen, and his Asian spin on French bistro cooking has made this one of the most interesting and satisfying restaurants in western Paris. Expect dishes like Korean beef tartare with avocado mousse and puffed rice, and lumache snail-shaped pasta with rabbit confit, red curry, and kimchi. The prix fixe lunch is a real bargain in an expensive part of Paris. Open in Google Maps A casually luxurious menu Le Bistrot Flaubert With excellent handmade pates, sausages, and terrines, award-winning charcutier and chef Arnaud Nicolas has revived an ancient branch of French gastronomy. The space, on a leafy avenue in the silk-stocking Seventh Arrondissement, is decorated with exposed stone walls, a beamed ceiling, and battleship-gray moldings. Roasts and meat pies, Gallic pleasures that date back at least to the Middle Ages, figure as first courses, before an evolving menu filled with seasonal produce. Nicolas shows off his style with turbot cooked with cep mushrooms, salmon koulibiak for two, beef cheek braised with carrots in red wine, veal sweetbreads with girolles mushrooms, and a luscious chocolate souffle. Open in Google Maps After the bombshell news in June 2021 that chef Jean Imbert would replace chef Alain Ducasse in the kitchens of the Hotel Plaza Athénée, the upstart cook made skeptical Parisians swoon when he unveiled his menu of classic French dishes at his new eponymous restaurant last September. “I believe in the great traditions of French gastronomy,” says Imbert, who eschews the headstrong creativity of some of his young peers. Imbert subtly tweaks and revises classic dishes to make them elegantly modern, as seen in a signature dish like a deconstructed vol au vent usually a pastry case filled with crayfish, veal sweetbreads, and mushrooms in cream sauce, which comes to the table with the plated ingredients hidden under a round golden pane of fragile puff pastry. Don’t miss the whole poached turbot stuffed with asparagus or the spectacular multi-course dessert. This restaurant is by no means cheap, but it offers better value for the money than most other tables at this gastronomic altitude. Open in Google Maps Vol au vent Boby Allin Chef Stéphane Jego’s heaving Left Bank bistro is perpetually packed. Like so few other Parisian chefs, Jego knows how to deliver beautiful, traditional French bistro food, modernized with tweaks so subtle most people won’t even notice. He’s barely touched the 1930s space since taking it over nearly two decades ago from a Basque rugby pub. The earthy dishes, often inspired by southwestern French farmhouse food, are so deeply satisfying you won’t mind the occasionally slow service or boisterous regulars. The menu includes Parmesan soup with cabbage and bonito flakes, roasted pigeon with thyme and garlic, roast lamb with smoked oregano, and light and fluffy rice pudding. Open in Google Maps After working with Alain Passard and Marc Veyrat, David Toutain first wowed Paris at Agapé Substance in Saint-Germain. Now he has his own place, and his constantly changing tasting menus which range from 70 to 250 euros deliver some of the boldest and most interesting food in Paris. Think dishes like seared foie gras in baked potato bouillon with black truffles; a monochromatic white composition of cuttlefish with yuba; and nearly translucent Parmesan gnocchi, seasoned with the juice extracted from cooking the cheese at very low temperatures for hours. Open in Google Maps Foursquare Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day Chef Stéphanie Le Quellec’s glamorous subterranean dining room feels like a luxury railroad car, with the chef working in a theater-like open kitchen at the head of the room. It’s fun and amusing, which is the point. Le Quellec has reinvented French haute cuisine for the 21st century, offering diners a good time instead of another long stuffy experience. Her cooking is light, lucid, and precise, with touches of gastronomic wit. Poached langoustines come with buckwheat and a quenelle of blanc-manger and claw meat. Scottish grouse with morels is cooked with smoked tea. Veal sweetbreads arrive with roasted cauliflower and harissa. And a ganache, featuring Criollo chocolate from Venezuela, is made with olive oil. La Scene is one of the rare Paris restaurants that works as well for a romantic tete a tete as it does for a business meal. Open in Google Maps Okay, it costs a freaking fortune, but the vegetarian dishes cooked by three-Michelin-starred chef Alain Passard often come as close to nirvana as Paris can deliver for vegetarians. They’re so good that accompanying non-vegetarians will be tempted, although fish and meat are also on the menu. Passard’s vegetables come from his own organic farm, and what you’ll get depends on what’s available at the time. A sample of Passard’s talent with the bounty of the garden includes dishes like ratatouille-stuffed ravioli with an infusion of purple basil and a vol au vent puff pastry filled with baby peas, turnips, and snow peas in a sauce spiked with Cote du Jura wine. It’s worth pointing out that people have strong feelings about L’Arpège — the restaurant has its share of critics, including Eater’s own Ryan Sutton. Open in Google Maps Foursquare The French have a genius for offal cooking, especially veal sweetbreads. Maybe you love them already, but if not, there’s no better souvenir to take home from Paris than a newly discovered favorite dish. The place to make this happen is Jean-François Piège’s Le Grand Restaurant. He cooks the sweetbreads on walnut shells in a hot box and serves them with walnut mousseline and morels. Open in Google Maps Foursquare The dining room at Le Grand Restaurant Le Grand Restaurant / official With its lace curtains, cut-glass room dividers, and bentwood chairs, this century-old bistro is why you put up with all those terrible hours in economy class to get to Paris. The boeuf bourguignon is the best in the city. The dish is a testament to Gallic genius, calling for slowly simmering meat to create a flavor-rich sauce from the juices. You must book in advance, and don’t miss the Grand Marnier souffle for dessert either. Open in Google Maps Foursquare Chef Marc Amory prepares a Tournedos Rossini during lunch service at Joséphine Chez Dumonet Pete Kiehart In a year of lockdowns, young chef Mory Sacko was one of the stars of 2020 for the originality of his intriguing Afro-Franco-Japanese cooking in Montparnasse. The son of Malian immigrants to France, he grew up in the suburbs eating African dishes made by his mother and American fast food for an occasional treat. At a job at a big Paris luxury hotel, he discovered his fascination with cooking, and went on to work with two-Michelin-star chef Thierry Marx, a Japanophile who taught Sacko to love Japanese ingredients and techniques. Expect dishes like lobster in miso sauce with smoked pepper and lacto-fermented tomato, sole seasoned with togarashi shichimi, and lovage cooked inside of a banana leaf and served with a side of attieke, a couscous-like preparation of dried fermented cassava pulp. The name of the restaurant derives from the names of the chef and one of his heroes, Yasuke, the first and only African samurai, an emancipated Mozambican slave who lived in 16th-century Kyoto. Open in Google Maps Sole cooked in a banana leaf Quentin Tourbez It is quiet, hard-working, limelight-shunning chefs like David Rathgeber who make Paris such an enduringly terrific food city. He took over this locally famous restaurant — previously helmed by a flamboyant chef named Lulu who charmed the likes of late President François Mitterrand and other celebrities — and has made it one of the city’s best bistros. It’s well worth the trek to the quiet 14th Arrondissement for his deft take on traditional dishes like pork-knuckle rillettes with foie gras and a superb cassoulet. The menu also offers lighter fare, including sea bream tartare with green tomato and coriander jus, and cuttlefish carbonara. The creme caramel is nothing short of epic. Open in Google Maps Right in the heart of the city, midway between the Opera Garnier and the Musee du Louvre, you’ll find a cluster of Japanese and other Asian restaurants along the Rue Sainte-Anne and adjoining streets. Stop by the very popular Menkicchi for some gyoza and a bowl of some of the city’s best ramen. The regulars love the Le Speciale ramen, which comes with handmade noodles in rich pork bouillon, a marinated egg, a slice of pork breast, and seaweed. Open in Google Maps Ramen and gyoza Menkicchi This minuscule, white-painted, no-reservations raw bar in the heart of Saint-Germain-des-Prés is a pearl, and it serves the best bivalves in Paris. The owners get them shipped daily from pedigreed producers in the Marennes d’Oléron, Normandy, and Brittany on France’s Atlantic coast. Start with some smoked scallops, tuck into a dozen oysters, and finish up with the runny chocolate tart. Open in Google Maps This friendly wine bar and bistro is the perfect place to find really good French comfort food and a great bottle of wine without the hassle of booking three months in advance. Scottish wine merchant and longtime Paris expat Tim Johnston founded the restaurant, which is now run by his daughter Margaux and her French boyfriend, Romain Roudeau. With Roudeau in the kitchen and the younger Johnston running the dining room, the pair orchestrate a Gallic gastronomic experience that lives up to their motto “We always deliver the goods.” The menu follows the seasons, but the kitchen displays its style with dishes like celery soup with cockles, chives with whipped cream, sauteed wild mushroom with egg yolk and prosciutto cream, duckling filet with Swiss chard and chestnuts, and scallops with leek, baby potatoes, and parsley cream. Open in Google Maps Located in the tranquil 18th Arrondissement far from the crowds of tourists around Sacre Coeur and the Place du Tertre, this laidback neighborhood bistro pulls a discerning crowd of locals and word-of-mouth customers from other parts of Paris for the excellent bistro cooking of Paul Boudier and Albert Touton. Many of their dishes have a Southern French or Italian accent, including superb homemade pastas, ceviche with shavings of poutargue bottarga, and pork belly cooked in cider with roasted fennel. Open in Google Maps Chef Daniel Rose’s second Paris restaurant has become one of the city’s best bistros. He delivers superb versions of the rock-of-ages French dishes that people yearn to eat. His superb foie gras de canard comes to the table perched on a fresh artichoke heart with a dribble of aspic-like shallot vinaigrette on the side, a brilliant detail. Don’t miss the collier d’agneau provencal braised lamb neck Provençal style either. Open in Google Maps At this sister table to chef William Ledeuil’s Michelin-starred Ze Kitchen Galerie, young chef Martin Maumet has created one of the best restaurants on the Left Bank with his nervy, vivid, and inventive French cooking. A meal in the minimalist, gallery-like space begins with an assortment of hors d’oeuvres and then segues into a suite of Asian-accented contemporary French dishes that showcase vegetables and seafood. The menu evolves constantly, but options might include Sardinian gnocchi with mussels in herb-garnished shellfish bouillon, free-range heirloom chicken with carrots, and Iberian pork with roasted root vegetables and chimichurri sauce. Desserts are often made with vegetables, as in the butternut squash ice cream with chestnuts, pistachios, and yuzu. Open in Google Maps Hidden on a small side street on the edge of Les Halles in the heart of Paris, this intimate restaurant sports contemporary decor of cutout wooden paneling and an open kitchen. It’s become one of the most sought-after reservations in the city for the superb contemporary French cooking of young chef Thomas Meyer, the former sous chef to Anne-Sophie Pic at her three-Michelin-starred restaurant in Valence. Meyer presents his cooking in a tasting-menu format that showcases his perfectly tuned creativity, love of fresh seasonal produce, and culinary loyalty to his native Jura in the east of France. The menus evolve regularly, but standouts of a recent meal included a grilled cepe mushroom with meadowsweet-flavored sabayon and a sauce of deeply reduced mushroom jus and white miso; sea bream with kale in Granny Smith apple juice with a gelee of lovage; roast pigeon in a sauce of its own gizzards with green cardamom and citrus; and an intriguing dessert of rice pudding wrapped in rice roll with mirabelle plums stewed with vin jaune. Open in Google Maps Pike perch, sparkling apple and colander broth, citrus leaves and lovage oil Paul Stefanaggi Channel your inner Anthony Bourdain and Andrew Zimmern by ordering the Tentation de Saint-Antoine the Temptation of Saint Anthony, served at this famous brasserie in Les Halles that’s been open nonstop — 24/7 — since it opened in 1947. Saint Anthony is the patron saint of charcutiers, and this plate includes a muzzle, ears, breaded pig’s foot, and a tail with lashings of bearnaise sauce. This lively place satisfies less assertively carnivore appetites, too, with trays of oysters and other shellfish, and dishes like its famous onion soup and beautifully made sole meuniere. Open in Google Maps Pig’s foot at Au Pied de Cochon Au Pied de Cochon / Facebook Chef Gregory Marchand’s contemporary Frenchie has become a bona fide institution since it opened 12 years ago in a little lane in Le Sentier, Paris’s old garment district. Marchand’s cooking is incessantly inventive and reflects his international experiences in New York and London, and his tasting menus are perfect snapshots of how Paris wants to eat right now. Think cosmopolitan dishes like scamorza-stuffed agnolotti with butternut squash that’s roasted and pickled in a bouillon spiked with raspberry vinegar and porcini mushroom jus. There’s also guinea hen breast with roasted Treviso and a sauce of deeply reduced chicken stock. It’s a chore to land a table, but it’s totally worth it. Open in Google Maps With the opening of Tekés ceremony, in Hebrew, vegetarian dining goes mainstream in Paris. Hidden in a lively corner of the Upper Marais, this low-lit restaurant with honey-colored wood furnishings and a patio courtyard is the latest address from Michelin star-winning chef Assaf Granit and the rest of the Israeli team that brought the city the hugely popular Balagan and Shabour. Led by chefs Cécile Levy and Dan Yosha, the busy open kitchen puts on a great show while producing dishes like butter and sage galette served with creamy labneh for dipping, vegetarian chicken liver — a composition of mushrooms served with a soft-boiled egg, dates, and pine nuts — and rotisserie celeriac lacquered with pomegranate molasses. There’s an excellent wine list, too. Open in Google Maps Inside Tekés. Benjamin Rosemberg The small dining room may have bare-bones decor, but you’re here for the homemade jiaozi small Beijing-style dumplings, which are probably the best meal you’ll find in Paris for a fiver. Served grilled or boiled in orders of 10, they’re stuffed with your choice of pork and green cabbage; mushrooms, beef, and celery; egg, chives, and shrimp; or tofu, mushrooms, and green cabbage. Open in Google Maps The neighborhood near the Gare du Nord train station is nondescript, and this tiny bistrot a vins packs its clients in like sardines. No one minds the humdrum location or the crowd, though, because the restaurant serves some of the best and most reasonably priced French comfort food in Paris. Chef Thomas Brachet’s chalkboard menu changes daily but always offers an irresistible mix of contemporary dishes — like a salad of green beans, apricots, speck, and fresh almonds, or John Dory meuniere with vegetable accras beignets — and traditional ones, which may include langoustines with homemade mayonnaise, or the best homemade sausage and potato puree in Paris. The stuffed cabbage and rice pudding with cinnamon and orange shouldn’t be missed either. Be sure to book a few days ahead of time. Open in Google Maps Foursquare Since it opened in 2017 in the 10th Arrondissement, chef Adrien Ferrand’s friendly table has become one of the city’s best contemporary French bistros. The restaurant reflects its bustling, working-class district in the heart of Paris, home to two of the city’s busiest train stations, Gare du Nord and Gare de L’Est. Sand-blasted cast-iron pillars, vintage tile floors, and exposed brick walls create an industrial-chic backdrop for nervy and inventive dishes. Starters include smoked eel with Granny Smith apple, liquorice, and hazelnuts, and endive braised with scamorza and chestnut cream. Mains feature grilled quail with pattypan squash and beets, a jus flavored with tarragon and black currants, and almond brittle, as well as beef filet en croute with ceps, salsify, and a mandarin orange garnish. The desserts are great too, like a tartelette of coconut-vanilla cream with grapefruit and parsnip marmalade. Open in Google Maps From the moment it opened in May, 2021, this bistrots a vins in the Marais has been packed to the gills by a crowd who love proprietaire Sarah Michielsen’s hospitality, sommelier Bastin Fidelin’s wine list, and the delicious cosmopolitan modern bistro cooking of chef Julien Chevallier. The chalkboard menu evolves constantly but runs to dishes like baby clams steamed with herbs and shallots in white wine, vitello tonnato, braised beef cheek in breadcrumbs with a beef jus and baby vegetables, and tiramisu with toasted hazelnuts. This stylish comfort food is exactly what Paris is hungry for right now, especially paired with charming service and a great selection of wines by the glass. Open in Google Maps Outside Parcelles Parcelles With charmingly quirky railroad themed decor by trendy British interior designer Luke Hall, this hotel restaurant is conveniently situated between the Gare du Nord and the Gare de l’Est stations. But Café Les Deux Gares serves such bright, original, flavorful contemporary French cooking that it’s well worth a visit even if you don’t have a train to catch. Chef Jonathan Schweitzer’s chalkboard menu evolves according to what’s best at the market, expressing his culinary imagination with dishes like smoked scallops with raw cream, chives, and herb oil; line-caught red tuna with cherries, nasturtium leaves, and elderflower vinegar; and lovage sorbet with meringue and cucumber ribbons. Open in Google Maps The 13th Arrondissement is the largest of Paris’s Asian neighborhoods, with a mixed population originating from China, Vietnam, Cambodia, and Laos. Head to Pho Tai for an excellent bo-bun composed of freshly made nem deep-fried spring rolls and sauteed beef on a bed of rice noodles with an umami-rich sauce. The namesake pho is very good, too. Open in Google Maps An order of Petit Pho small beef noodle soup is prepared at Pho Tai Pete Kiehart Brittany-born Bertrand Larcher’s brilliant creperies are found everywhere from Cancale to Tokyo. In Paris, Larcher’s kitchens star first-rate Breton produce, and his outpost in the Marais is a terrific choice for a meal of galettes and crepes. Go with a smoked herring- and potato-filled galette, then tuck into a matcha and white chocolate mousse-filled crepe garnished with strawberries. There are five other addresses in Paris, so check the website for the one nearest you. Open in Google Maps Foursquare Paris has dozens of North African restaurants serving couscous and tagines, but what sets this cheerful Moroccan restaurant apart is the outstanding quality of its produce, making it a favorite among Parisian chefs. Here, the couscous is made with fresh seasonal vegetables and succulent baby lamb from the Pyrenees. They also bake their bread and North African pastries in-house, while the wine list features an interesting selection of mostly natural wines. The atmosphere is vivid but avoids cartoonish indulgence, with mosaic-topped tables, lanterns, and candles. Open in Google Maps At his bistro that looks like an Edward Hopper painting near the Bastille, chef Christophe Philippe serves the best chocolate mousse in Paris. It’s made from the sublime chocolate produced by Italian Claudio Corallo on the tiny African islands of Sao Tome et Principe. Unctuous, funky, deep, this dark fluff will leave you with a craving you’ll never, ever escape. Open in Google Maps The dining room at L’Amarante L’Amarante / Facebook The tongue-in-cheek decor nods to les routiers, the roadside restaurants once frequented by truck drivers — think red-and-white checkered tablecloths, plastic bread baskets, and moleskin banquettes. Deals like a solid two-course meal for 16 euros, including wine, have kept this jaunty bistro packed since it opened. The menu changes constantly but you can expect dishes like celery remoulade with crabmeat, steak au poivre, stuffed cabbage, beef braised with carrots, and chocolate mousse. Open in Google Maps Given how hard it is to score a reservation at chef Bertrand Grébaut’s relaxed modern bistro, you’ll probably come to the table expecting a meal that will induce instant rapture. But that’s not Grébaut’s style. Instead, his cooking is “innocent, spontaneous, and balanced,” in the chef’s own words, which translates to superbly delicate, subtle dishes like mushrooms with oyster and foie gras bouillon, or seared tuna with raspberries and tomato water. Service is friendly and easygoing, and the loft-like space is airy. Open in Google Maps Chef Bertrand Grébaut’s seafood bar is perennially one of the hottest places in Paris right now. It does not take reservations, so if you want to beat the line, try to go right when it opens, at 7 or late, after 10 The menu changes daily, but offers dishes like smoked shrimp with roasted red pepper and white beans, tuna tartare, ceviche, oysters, crab fritters, and more. It also boasts terrific platters of raw seafood like clams, shrimp, sea snails, and other seaworthy delights. Open in Google Maps Paris is filled with cafes du coin, or corner cafes, but very few of them serve such good food at such reasonable prices all day long. Run by trendsetting restaurateur Florent Ciccoli, this cheerful, popular place in the super bobo 11th Arrondissement changes its chalkboard menu daily, but you’ll likely find dishes like freshly baked pizzettes, caillette a caul fat-wrapped, herb-filled sausage patty garnished with pickled mustard seeds on a bed of potato puree, and blood sausage with roasted corn and guindillas pickled green peppers from Basque country. Don’t miss the lemon tart for dessert. Open in Google Maps An old working-class neighborhood on the northeastern edge of Paris and the birthplace of Édith Piaf, Belleville is coming on strong as one of the most interesting food neighborhoods in Paris. Brother-and-sister team Léa and Louis-Marie Fleuriot run this very affordable modern bistro in a former corner cafe. While she works the kitchen, he runs the dining room, and together they offer the kind of market-driven cooking that exemplifies the area. The petroleum-blue facade has big picture windows, and inside there’s an indigo-painted zinc-topped service bar, an open kitchen, and wooden tables with cloth napkins and French-made Opinel knives. The chalkboard menu changes daily but runs to dishes like mussels in creamy, saffron-spiked bisque, haddock in coriander court bouillon with mushrooms and potato puree, and egg-rich, caramel sauce-lashed creme caramel. Open in Google Maps The talented couple Omar Koreitem and Moko Hirayama run this friendly cafe-bakery, the place to head for a casual but outstanding lunch or snack. Franco-Lebanese chef Koreitem creates the savory dishes, such as bonito with spring tabbouleh, while Japanese chef Hirayama is a superb baker, serving up fennel, pickled lemon, and almond cookies, and flourless chocolate layer cake with coffee-mascarpone cream. Open from 845 to 6 it’s deservedly one of the most popular places in eastern Paris. Open in Google Maps Foursquare Chouquettes at Mokonuts Mokonuts / Facebook When Paris chefs want to unwind they head for this little wine bar in Belleville where Argentine-born self-taught chef Raquel Carena serves up some of the most deeply satisfying food in Paris. The chalkboard menu changes constantly, but Carena loves offal and fish, and her palate favors tart and sweet-and-sour flavors, as seen in dishes like mackerel tartare with smoked vinegar, tuna steak with black cherries, and rabbit and mushroom ragout with red wine sauce. The bohemian soul of rapidly gentrifying Belleville has taken refuge here, too. So go now while the good times last. Open in Google Maps Foursquare A server prepares a place setting before lunch service at Le Baratin Pete Kiehart Link copied to the clipboard. Comice The bulk of Paris’s famed haute cuisine is fiscally out of reach for many. However Michelin-starred Comice, headed by Canadian chef Noam Gedalof and sommelier Etheliya Hananova the two are married, is an indulgence that won’t completely melt your credit card. The look strikes a similar balance elegant but relaxed, with striking arrangements from a renowned local florist. Hananova’s wine list — which features lesser-known wines from around the world — is terrific, as is Gedalof’s light, inventive contemporary French cooking. Try the duck foie gras with hazelnuts, strawberries, balsamic, and black pepper, or the roast chicken with polenta, wild mushrooms, and a salad of wild herbs. Open in Google Maps Le Bistrot Flaubert A casually luxurious menu Le Bistrot Flaubert Originally founded in the 1980s by chef Michel Rostang, this cozy bistro with flea market decor has been taken over by chef Nicolas Baumann and one of the most innovative restaurateurs in Paris right now, financier Stéphane Manigold. Korean-born chef Sukwon Yong, who used to work with Rostang, leads the kitchen, and his Asian spin on French bistro cooking has made this one of the most interesting and satisfying restaurants in western Paris. Expect dishes like Korean beef tartare with avocado mousse and puffed rice, and lumache snail-shaped pasta with rabbit confit, red curry, and kimchi. The prix fixe lunch is a real bargain in an expensive part of Paris. Open in Google Maps A casually luxurious menu Le Bistrot Flaubert Restaurant Arnaud Nicolas With excellent handmade pates, sausages, and terrines, award-winning charcutier and chef Arnaud Nicolas has revived an ancient branch of French gastronomy. The space, on a leafy avenue in the silk-stocking Seventh Arrondissement, is decorated with exposed stone walls, a beamed ceiling, and battleship-gray moldings. Roasts and meat pies, Gallic pleasures that date back at least to the Middle Ages, figure as first courses, before an evolving menu filled with seasonal produce. Nicolas shows off his style with turbot cooked with cep mushrooms, salmon koulibiak for two, beef cheek braised with carrots in red wine, veal sweetbreads with girolles mushrooms, and a luscious chocolate souffle. Open in Google Maps Jean Imbert au Plaza Athénée Vol au vent Boby Allin After the bombshell news in June 2021 that chef Jean Imbert would replace chef Alain Ducasse in the kitchens of the Hotel Plaza Athénée, the upstart cook made skeptical Parisians swoon when he unveiled his menu of classic French dishes at his new eponymous restaurant last September. “I believe in the great traditions of French gastronomy,” says Imbert, who eschews the headstrong creativity of some of his young peers. Imbert subtly tweaks and revises classic dishes to make them elegantly modern, as seen in a signature dish like a deconstructed vol au vent usually a pastry case filled with crayfish, veal sweetbreads, and mushrooms in cream sauce, which comes to the table with the plated ingredients hidden under a round golden pane of fragile puff pastry. Don’t miss the whole poached turbot stuffed with asparagus or the spectacular multi-course dessert. This restaurant is by no means cheap, but it offers better value for the money than most other tables at this gastronomic altitude. Open in Google Maps Vol au vent Boby Allin Chez L'Ami Jean Chef Stéphane Jego’s heaving Left Bank bistro is perpetually packed. Like so few other Parisian chefs, Jego knows how to deliver beautiful, traditional French bistro food, modernized with tweaks so subtle most people won’t even notice. He’s barely touched the 1930s space since taking it over nearly two decades ago from a Basque rugby pub. The earthy dishes, often inspired by southwestern French farmhouse food, are so deeply satisfying you won’t mind the occasionally slow service or boisterous regulars. The menu includes Parmesan soup with cabbage and bonito flakes, roasted pigeon with thyme and garlic, roast lamb with smoked oregano, and light and fluffy rice pudding. Open in Google Maps Restaurant David Toutain After working with Alain Passard and Marc Veyrat, David Toutain first wowed Paris at Agapé Substance in Saint-Germain. Now he has his own place, and his constantly changing tasting menus which range from 70 to 250 euros deliver some of the boldest and most interesting food in Paris. Think dishes like seared foie gras in baked potato bouillon with black truffles; a monochromatic white composition of cuttlefish with yuba; and nearly translucent Parmesan gnocchi, seasoned with the juice extracted from cooking the cheese at very low temperatures for hours. Open in Google Maps Foursquare La Scene Chef Stéphanie Le Quellec’s glamorous subterranean dining room feels like a luxury railroad car, with the chef working in a theater-like open kitchen at the head of the room. It’s fun and amusing, which is the point. Le Quellec has reinvented French haute cuisine for the 21st century, offering diners a good time instead of another long stuffy experience. Her cooking is light, lucid, and precise, with touches of gastronomic wit. Poached langoustines come with buckwheat and a quenelle of blanc-manger and claw meat. Scottish grouse with morels is cooked with smoked tea. Veal sweetbreads arrive with roasted cauliflower and harissa. And a ganache, featuring Criollo chocolate from Venezuela, is made with olive oil. La Scene is one of the rare Paris restaurants that works as well for a romantic tete a tete as it does for a business meal. Open in Google Maps L’Arpège Okay, it costs a freaking fortune, but the vegetarian dishes cooked by three-Michelin-starred chef Alain Passard often come as close to nirvana as Paris can deliver for vegetarians. They’re so good that accompanying non-vegetarians will be tempted, although fish and meat are also on the menu. Passard’s vegetables come from his own organic farm, and what you’ll get depends on what’s available at the time. A sample of Passard’s talent with the bounty of the garden includes dishes like ratatouille-stuffed ravioli with an infusion of purple basil and a vol au vent puff pastry filled with baby peas, turnips, and snow peas in a sauce spiked with Cote du Jura wine. It’s worth pointing out that people have strong feelings about L’Arpège — the restaurant has its share of critics, including Eater’s own Ryan Sutton. Open in Google Maps Foursquare Le Grand Restaurant The dining room at Le Grand Restaurant Le Grand Restaurant / official The French have a genius for offal cooking, especially veal sweetbreads. Maybe you love them already, but if not, there’s no better souvenir to take home from Paris than a newly discovered favorite dish. The place to make this happen is Jean-François Piège’s Le Grand Restaurant. He cooks the sweetbreads on walnut shells in a hot box and serves them with walnut mousseline and morels. Open in Google Maps Foursquare The dining room at Le Grand Restaurant Le Grand Restaurant / official Joséphine Chez Dumonet Chef Marc Amory prepares a Tournedos Rossini during lunch service at Joséphine Chez Dumonet Pete Kiehart With its lace curtains, cut-glass room dividers, and bentwood chairs, this century-old bistro is why you put up with all those terrible hours in economy class to get to Paris. The boeuf bourguignon is the best in the city. The dish is a testament to Gallic genius, calling for slowly simmering meat to create a flavor-rich sauce from the juices. You must book in advance, and don’t miss the Grand Marnier souffle for dessert either. Open in Google Maps Foursquare Chef Marc Amory prepares a Tournedos Rossini during lunch service at Joséphine Chez Dumonet Pete Kiehart Mosuke Sole cooked in a banana leaf Quentin Tourbez In a year of lockdowns, young chef Mory Sacko was one of the stars of 2020 for the originality of his intriguing Afro-Franco-Japanese cooking in Montparnasse. The son of Malian immigrants to France, he grew up in the suburbs eating African dishes made by his mother and American fast food for an occasional treat. At a job at a big Paris luxury hotel, he discovered his fascination with cooking, and went on to work with two-Michelin-star chef Thierry Marx, a Japanophile who taught Sacko to love Japanese ingredients and techniques. Expect dishes like lobster in miso sauce with smoked pepper and lacto-fermented tomato, sole seasoned with togarashi shichimi, and lovage cooked inside of a banana leaf and served with a side of attieke, a couscous-like preparation of dried fermented cassava pulp. The name of the restaurant derives from the names of the chef and one of his heroes, Yasuke, the first and only African samurai, an emancipated Mozambican slave who lived in 16th-century Kyoto. Open in Google Maps Sole cooked in a banana leaf Quentin Tourbez L'Assiette It is quiet, hard-working, limelight-shunning chefs like David Rathgeber who make Paris such an enduringly terrific food city. He took over this locally famous restaurant — previously helmed by a flamboyant chef named Lulu who charmed the likes of late President François Mitterrand and other celebrities — and has made it one of the city’s best bistros. It’s well worth the trek to the quiet 14th Arrondissement for his deft take on traditional dishes like pork-knuckle rillettes with foie gras and a superb cassoulet. The menu also offers lighter fare, including sea bream tartare with green tomato and coriander jus, and cuttlefish carbonara. The creme caramel is nothing short of epic. Open in Google Maps Menkicchi Ramen and gyoza Menkicchi Right in the heart of the city, midway between the Opera Garnier and the Musee du Louvre, you’ll find a cluster of Japanese and other Asian restaurants along the Rue Sainte-Anne and adjoining streets. Stop by the very popular Menkicchi for some gyoza and a bowl of some of the city’s best ramen. The regulars love the Le Speciale ramen, which comes with handmade noodles in rich pork bouillon, a marinated egg, a slice of pork breast, and seaweed. Open in Google Maps Ramen and gyoza Menkicchi l’Huîtrerie Régis This minuscule, white-painted, no-reservations raw bar in the heart of Saint-Germain-des-Prés is a pearl, and it serves the best bivalves in Paris. The owners get them shipped daily from pedigreed producers in the Marennes d’Oléron, Normandy, and Brittany on France’s Atlantic coast. Start with some smoked scallops, tuck into a dozen oysters, and finish up with the runny chocolate tart. Open in Google Maps Juvenile’s This friendly wine bar and bistro is the perfect place to find really good French comfort food and a great bottle of wine without the hassle of booking three months in advance. Scottish wine merchant and longtime Paris expat Tim Johnston founded the restaurant, which is now run by his daughter Margaux and her French boyfriend, Romain Roudeau. With Roudeau in the kitchen and the younger Johnston running the dining room, the pair orchestrate a Gallic gastronomic experience that lives up to their motto “We always deliver the goods.” The menu follows the seasons, but the kitchen displays its style with dishes like celery soup with cockles, chives with whipped cream, sauteed wild mushroom with egg yolk and prosciutto cream, duckling filet with Swiss chard and chestnuts, and scallops with leek, baby potatoes, and parsley cream. Open in Google Maps Related Maps The 26 Essential Boise Restaurants The 38 Essential Honolulu Restaurants The 38 Essential Seoul Restaurants Le Maquis Located in the tranquil 18th Arrondissement far from the crowds of tourists around Sacre Coeur and the Place du Tertre, this laidback neighborhood bistro pulls a discerning crowd of locals and word-of-mouth customers from other parts of Paris for the excellent bistro cooking of Paul Boudier and Albert Touton. Many of their dishes have a Southern French or Italian accent, including superb homemade pastas, ceviche with shavings of poutargue bottarga, and pork belly cooked in cider with roasted fennel. Open in Google Maps La Bourse et la Vie Chef Daniel Rose’s second Paris restaurant has become one of the city’s best bistros. He delivers superb versions of the rock-of-ages French dishes that people yearn to eat. His superb foie gras de canard comes to the table perched on a fresh artichoke heart with a dribble of aspic-like shallot vinaigrette on the side, a brilliant detail. Don’t miss the collier d’agneau provencal braised lamb neck Provençal style either. Open in Google Maps KGB At this sister table to chef William Ledeuil’s Michelin-starred Ze Kitchen Galerie, young chef Martin Maumet has created one of the best restaurants on the Left Bank with his nervy, vivid, and inventive French cooking. A meal in the minimalist, gallery-like space begins with an assortment of hors d’oeuvres and then segues into a suite of Asian-accented contemporary French dishes that showcase vegetables and seafood. The menu evolves constantly, but options might include Sardinian gnocchi with mussels in herb-garnished shellfish bouillon, free-range heirloom chicken with carrots, and Iberian pork with roasted root vegetables and chimichurri sauce. Desserts are often made with vegetables, as in the butternut squash ice cream with chestnuts, pistachios, and yuzu. Open in Google Maps Restaurant Granite Pike perch, sparkling apple and colander broth, citrus leaves and lovage oil Paul Stefanaggi Hidden on a small side street on the edge of Les Halles in the heart of Paris, this intimate restaurant sports contemporary decor of cutout wooden paneling and an open kitchen. It’s become one of the most sought-after reservations in the city for the superb contemporary French cooking of young chef Thomas Meyer, the former sous chef to Anne-Sophie Pic at her three-Michelin-starred restaurant in Valence. Meyer presents his cooking in a tasting-menu format that showcases his perfectly tuned creativity, love of fresh seasonal produce, and culinary loyalty to his native Jura in the east of France. The menus evolve regularly, but standouts of a recent meal included a grilled cepe mushroom with meadowsweet-flavored sabayon and a sauce of deeply reduced mushroom jus and white miso; sea bream with kale in Granny Smith apple juice with a gelee of lovage; roast pigeon in a sauce of its own gizzards with green cardamom and citrus; and an intriguing dessert of rice pudding wrapped in rice roll with mirabelle plums stewed with vin jaune. Open in Google Maps Pike perch, sparkling apple and colander broth, citrus leaves and lovage oil Paul Stefanaggi Au Pied de Cochon Pig’s foot at Au Pied de Cochon Au Pied de Cochon / Facebook Channel your inner Anthony Bourdain and Andrew Zimmern by ordering the Tentation de Saint-Antoine the Temptation of Saint Anthony, served at this famous brasserie in Les Halles that’s been open nonstop — 24/7 — since it opened in 1947. Saint Anthony is the patron saint of charcutiers, and this plate includes a muzzle, ears, breaded pig’s foot, and a tail with lashings of bearnaise sauce. This lively place satisfies less assertively carnivore appetites, too, with trays of oysters and other shellfish, and dishes like its famous onion soup and beautifully made sole meuniere. Open in Google Maps Pig’s foot at Au Pied de Cochon Au Pied de Cochon / Facebook Frenchie Chef Gregory Marchand’s contemporary Frenchie has become a bona fide institution since it opened 12 years ago in a little lane in Le Sentier, Paris’s old garment district. Marchand’s cooking is incessantly inventive and reflects his international experiences in New York and London, and his tasting menus are perfect snapshots of how Paris wants to eat right now. Think cosmopolitan dishes like scamorza-stuffed agnolotti with butternut squash that’s roasted and pickled in a bouillon spiked with raspberry vinegar and porcini mushroom jus. There’s also guinea hen breast with roasted Treviso and a sauce of deeply reduced chicken stock. It’s a chore to land a table, but it’s totally worth it. Open in Google Maps Tekés Inside Tekés. Benjamin Rosemberg With the opening of Tekés ceremony, in Hebrew, vegetarian dining goes mainstream in Paris. Hidden in a lively corner of the Upper Marais, this low-lit restaurant with honey-colored wood furnishings and a patio courtyard is the latest address from Michelin star-winning chef Assaf Granit and the rest of the Israeli team that brought the city the hugely popular Balagan and Shabour. Led by chefs Cécile Levy and Dan Yosha, the busy open kitchen puts on a great show while producing dishes like butter and sage galette served with creamy labneh for dipping, vegetarian chicken liver — a composition of mushrooms served with a soft-boiled egg, dates, and pine nuts — and rotisserie celeriac lacquered with pomegranate molasses. There’s an excellent wine list, too. Open in Google Maps Inside Tekés. Benjamin Rosemberg Raviolis Chinois Nord-Est The small dining room may have bare-bones decor, but you’re here for the homemade jiaozi small Beijing-style dumplings, which are probably the best meal you’ll find in Paris for a fiver. Served grilled or boiled in orders of 10, they’re stuffed with your choice of pork and green cabbage; mushrooms, beef, and celery; egg, chives, and shrimp; or tofu, mushrooms, and green cabbage. Open in Google Maps Les Arlots The neighborhood near the Gare du Nord train station is nondescript, and this tiny bistrot a vins packs its clients in like sardines. No one minds the humdrum location or the crowd, though, because the restaurant serves some of the best and most reasonably priced French comfort food in Paris. Chef Thomas Brachet’s chalkboard menu changes daily but always offers an irresistible mix of contemporary dishes — like a salad of green beans, apricots, speck, and fresh almonds, or John Dory meuniere with vegetable accras beignets — and traditional ones, which may include langoustines with homemade mayonnaise, or the best homemade sausage and potato puree in Paris. The stuffed cabbage and rice pudding with cinnamon and orange shouldn’t be missed either. Be sure to book a few days ahead of time. Open in Google Maps Foursquare Eels Since it opened in 2017 in the 10th Arrondissement, chef Adrien Ferrand’s friendly table has become one of the city’s best contemporary French bistros. The restaurant reflects its bustling, working-class district in the heart of Paris, home to two of the city’s busiest train stations, Gare du Nord and Gare de L’Est. Sand-blasted cast-iron pillars, vintage tile floors, and exposed brick walls create an industrial-chic backdrop for nervy and inventive dishes. Starters include smoked eel with Granny Smith apple, liquorice, and hazelnuts, and endive braised with scamorza and chestnut cream. Mains feature grilled quail with pattypan squash and beets, a jus flavored with tarragon and black currants, and almond brittle, as well as beef filet en croute with ceps, salsify, and a mandarin orange garnish. The desserts are great too, like a tartelette of coconut-vanilla cream with grapefruit and parsnip marmalade. Open in Google Maps Parcelles Outside Parcelles Parcelles From the moment it opened in May, 2021, this bistrots a vins in the Marais has been packed to the gills by a crowd who love proprietaire Sarah Michielsen’s hospitality, sommelier Bastin Fidelin’s wine list, and the delicious cosmopolitan modern bistro cooking of chef Julien Chevallier. The chalkboard menu evolves constantly but runs to dishes like baby clams steamed with herbs and shallots in white wine, vitello tonnato, braised beef cheek in breadcrumbs with a beef jus and baby vegetables, and tiramisu with toasted hazelnuts. This stylish comfort food is exactly what Paris is hungry for right now, especially paired with charming service and a great selection of wines by the glass. Open in Google Maps Outside Parcelles Parcelles Café les Deux Gares With charmingly quirky railroad themed decor by trendy British interior designer Luke Hall, this hotel restaurant is conveniently situated between the Gare du Nord and the Gare de l’Est stations. But Café Les Deux Gares serves such bright, original, flavorful contemporary French cooking that it’s well worth a visit even if you don’t have a train to catch. Chef Jonathan Schweitzer’s chalkboard menu evolves according to what’s best at the market, expressing his culinary imagination with dishes like smoked scallops with raw cream, chives, and herb oil; line-caught red tuna with cherries, nasturtium leaves, and elderflower vinegar; and lovage sorbet with meringue and cucumber ribbons. Open in Google Maps Pho Tai An order of Petit Pho small beef noodle soup is prepared at Pho Tai Pete Kiehart The 13th Arrondissement is the largest of Paris’s Asian neighborhoods, with a mixed population originating from China, Vietnam, Cambodia, and Laos. Head to Pho Tai for an excellent bo-bun composed of freshly made nem deep-fried spring rolls and sauteed beef on a bed of rice noodles with an umami-rich sauce. The namesake pho is very good, too. Open in Google Maps An order of Petit Pho small beef noodle soup is prepared at Pho Tai Pete Kiehart Breizh Café Brittany-born Bertrand Larcher’s brilliant creperies are found everywhere from Cancale to Tokyo. In Paris, Larcher’s kitchens star first-rate Breton produce, and his outpost in the Marais is a terrific choice for a meal of galettes and crepes. Go with a smoked herring- and potato-filled galette, then tuck into a matcha and white chocolate mousse-filled crepe garnished with strawberries. There are five other addresses in Paris, so check the website for the one nearest you. Open in Google Maps Foursquare Le Tagine Paris has dozens of North African restaurants serving couscous and tagines, but what sets this cheerful Moroccan restaurant apart is the outstanding quality of its produce, making it a favorite among Parisian chefs. Here, the couscous is made with fresh seasonal vegetables and succulent baby lamb from the Pyrenees. They also bake their bread and North African pastries in-house, while the wine list features an interesting selection of mostly natural wines. The atmosphere is vivid but avoids cartoonish indulgence, with mosaic-topped tables, lanterns, and candles. Open in Google Maps L’Amarante The dining room at L’Amarante L’Amarante / Facebook At his bistro that looks like an Edward Hopper painting near the Bastille, chef Christophe Philippe serves the best chocolate mousse in Paris. It’s made from the sublime chocolate produced by Italian Claudio Corallo on the tiny African islands of Sao Tome et Principe. Unctuous, funky, deep, this dark fluff will leave you with a craving you’ll never, ever escape. Open in Google Maps The dining room at L’Amarante L’Amarante / Facebook Aux Bons Crus

In discussing the three-star restaurant L’Ambroisie, which ranks among the most expensive in the world, people often bring up a quote by chef Bernard Pacaud. “Someone’s first meal here is never their best,” he once said. “It takes at least two or three meals for us to learn the customer and for the customer to learn us.” This was true for food blogger Adam Goldberg, who wrote a scathing report of his first meal at L’Ambroisie. After returning more than twenty times, however, he declared “I am now certain that this is the finest French restaurant in the world.” Goldberg undoubtedly has a much more nuanced appreciation of L’Ambroisie than I was able to form during my single visit €795. A similar advantage goes to the French journalist who told me this week that he has known chef Yannick Alleno for a long time, that he “knows his cuisine by heart between Cheval Blanc and Ledoyen.” How could one lunch at the latter €517 give me enough information to draw comparisons? L’Ambroisie That insecurity plagued me throughout this project, in which I visited every Michelin three-star restaurant in Paris. I tried to combat it by remembering that our audience – the readers of Paris by Mouth and the visitors who join our food tours – are not themselves going to return multiple times to L’Ambroisie or Ledoyen. The overwhelming majority cannot afford to do so. Those who can better afford it have plenty of other options now to consider. They’d rather try Noma or Mugaritz or Manresa than return to something that didn’t delight the first time around. With some exceptions, the existing literature on haute cuisine – reviews published in major newspapers and on blogs – is written by people who don’t feel the sting of l’addition in the way that you or I might be bowled over by a bill. If a writer is not being charged for his meal because of his value as a promotor, or if his wealth affords him freedom from feeling this pain, then there is simply too much distance between his own perception of the meal and what our readers might experience. This is also true at the level of more modestly priced restaurants, but the stakes are different. Disappointment is magnified exponentially when a digit turning 50 into 500 is added to the total. Chef Yannick Alleno personally cutting the cheese for a special table at Ledoyen Similarly, if a writer has climbed the entire ladder of a chef’s cuisine, including the special dishes reserved for VIPs and regulars, he may have lost sight of the chef’s starting offer – the lunchtime tasting menu at the bottom rung, the only one that’s reachable for most. We can enjoy these accounts in the context of background reading and armchair traveling, but they don’t help our audience – people who are willing to spend money on food, but who still feel the hurt – decide which one or two experiences to invest in. This vaguely populist lens for writing about gastronomy may seem strange to some, but it’s an echo of an earlier sentiment written by Liebling a few years before he died of gout “If the first requisite for writing well about food is a good appetite, the second is to put in your apprenticeship as a feeder when you have enough money to pay the check, but not enough to produce indifference to the size of the total.” Here are the results of my apprenticeship – three months spent anonymously tasting every three-star and most of the two-star restaurants in Paris. Ultimately, only one of the two-stars was included as similar, competitive in the final analysis. For more information about why we did this, read Behind the Curtain Examining Haute Cuisine in Paris. Paris by Mouth’s Ranking of Paris Three-Stars This ranking is of course subjective, based on my experience with the lunchtime tasting menu when one was available and what matters most to me. While I enjoy a spectacular setting, it’s not more important than the food. I appreciate luxe ingredients but am more impressed by the elevation of modest materials. I am equally interested in traditional haute cuisine and its more modernist incarnations. I eat everything and drink a lot. I would always prefer to taste a series of thoughtfully paired glasses of wine than to stick to one recommended bottle invariably a white Burgundy. I don’t need for a chef to come out and shake my hand, but I’d like to know that he’s in the kitchen. I am unmoved and often annoyed by celebrity status and public relations. I am very easily seduced by joyful service. Below, I’ve noted the most salient features of each meal that contributed to this ranking. In the coming week, we’ll be posting more detail for each of these restaurants on its page in Our Guide to Paris Restaurants. Understanding that your own opinions will be very different, I hope you’ll share your own personal experiences with these restaurants in the comments. My favorite three-star in Paris is not actually a three-star. Not yet, anyway. Christian Le Squer was poached from Ledoyen in order to win the elusive third star for Le Cinq. There is a sense of urgency here. He is going for it. His least dazzling dish delighted me more than any bite from the bottom five restaurants. His best offerings dominated our list of The 20 Best Bites in Haute Cuisine. Cuisine High points included a bracing medley of marinated sea scallops, sea urchin and coral crumble – my favorite among more than 200 dishes tasted during this research. To finish, a daring dessert pictured above that brilliantly straddled the line between sweet and savory with flavors of fresh milk and fermenting yeast. The precision and balance Le Squer maintains while attempting such provocative compositions is remarkable. Service & Spectacle All aspects of the highly formal service, including suggested wine pairings, were flawless. Dishes arrive on silver trays, their domes removed simultaneously by black suited servers. Mignardises are rolled over on a towering cart topped by a chocolate squirrel. The setting inside the Four Seasons is luxurious if forgettable in the way that international hotel chains tend to be – an elegantly neutral backdrop for Le Squer’s extraordinary cuisine. Price of lunch menu €145 Choice between 2 options for each course on the lunch menu Number of individual tastes 18 Wine spot-on suggested pairings ranged from €21- 26 per glass Total cost of lunch for 2 including water, wine & coffee €466 Keywords modern & innovative cuisine, formal service, classically luxurious interior, a choice between courses on the lunch menu. The cooking of Pierre Gagnaire, who is widely considered to be the most modern and boundary-pushing of the three-star chefs, is often brilliant, occasionally erratic, never dull. The playfulness of his food and the adrenaline spike provoked by the spectacle of so many individual tastes is counter-balanced by somber and anxious formal service. Cuisine My favorite dish was a beautifully turned galette of Sarawak peppered sea scallops paired with an earthy Breton caillette and lapped with a consommé of sunchoke tapioca. I also loved the roasted poularde presented whole and then carved into two different preparations – the breast dabbed with tamarind infused cooking juices and served atop green lentils with cabbage and turnips, the skin and leg meat served with a bitter purée of radicchio and hazelnut oil. Dessert fans should note that fourteen different offerings make up the final act. Service & Spectacle The dining room is understated and contemporary, among the least beautiful of these three star settings. Servers are formal, joyless, and numerous. Scratch your nose and someone will come running, but don’t expect a smile. Price of lunch menu €160 No choice between options on the lunch menu Number of individual tastes 29 Wine suggested pairings ranged from €14-21 per glass Total cost of lunch for 2 including water, wine & coffee €486 Keywords modern & innovative cuisine, formal service, simple modern interior, a spectacular number of dishes but no choices on the lunch menu, celebrity chef Chef Yannick Alleno is more discretely and effectively doing what his rival Alain Ducasse has been splashily purporting to do celebrate vegetables, grains and fish. Aside from the delicious duck pictured above, the bulk of Alleno’s menu was rendered from humble ingredients onions, potato, squash, mackerel, beer. And unlike that other Alain Passard, his compositions feature more than one texture. Like Le Squer, this is a chef who is firing on all cylinders while all eyes are watching. Every rumor says he’ll retain all three Michelin stars, and I can’t think of why that wouldn’t be true. Cuisine Alleno is updating classic haute cuisine with a renewed focus on what he considers to be the great strength of French cuisine –the sauces. He’s using more modern techniques like cryo-concentration to magnify flavors and reduce the heavy reliance on butter and cream, but the compositions are still recognizably French. His starter of butternut squash, topped with crunchy seeds and accompanied by fermented bread mousse was a dish that I’ll never forget. Service & Spectacle The oldest and most historic 1791 of these restaurants, dining during the day feels a bit like being perched in an elegant tree house with foliage revealed through three walls of windows. Service in the dining room was warm and professional. However, the biggest service gaffe of this project happened when Ledoyen almost failed to honor our booking. On the day of our lunch, the reservationist called me around 11am to say that we would need to come later than the original booking because I had failed to call and confirm. I explained that I had not been asked to confirm as many other restaurants do require, but that this would not be a problem. When we arrived at the newly appointed time, she told us our table was not ready and directed us to sit in a dark corner at a table littered with coffee cups. Someone arrived soon after to offer us a glass of Champagne while we waited. We happily accepted and forgot all about the rocky start until the two flutes, amounting to €40, ended up on our bill. I had wrongly assumed these were offered as an apology for having given away our table to another journalist. It wasn’t a huge deal, and my overall rating of Ledoyen doesn’t reflect this blunder, but it’s a good illustration of the difference in treatment one can experience when visiting anonymously. Price of lunch menu €128 No choice between options on the lunch menu Number of individual tastes 10 Wine suggested pairings ranged from €12-30 per glass Total cost of lunch for 2 including water, wine & coffee €448 Keywords traditional French haute cuisine, no choice between options on the lunch menu, formal service, classically luxurious and historic interior, celebrity chef The most divisive of the three-star restaurants, Arpège is a place you’ll either love or hate. I’m in the former camp, through I acknowledge a worrying amount of repetition in Alain Passard’s tasting menu and the fact that his acolytes David Toutain, Bertrand Grébaut are working similar magic for a fraction of the price. Before booking Arpège, ask yourself this are you more likely to focus on the amount of pleasure that Passard can tease from an onion, or on the stratospheric markup of that ingredient? If you answered the latter, better to seek out caviar somewhere else. Cuisine There seems to be more improvisation happening in Passard’s kitchen than anywhere else. While certain vegetable dishes the sushi, raviolis, couscous have been a feature of the menu for years, plenty of other dishes the sole with cabbage, the baby boar with turnips seem to have been made up on the spot. I tend to enjoy a spontaneous riff, but others might prefer to have more composed and perfected dishes. Passard’s flavors are easy to love, but his forms – purée after mousse after velouté, can get a little lazy. Service & Spectacle The service is lovely – welcoming, complicit, and not overly formal. We loved the suggested wine pairings from our highly engaged sommelier. The room is… how else to say it… terribly ugly. It reminds me more of a conference center than a three star restaurant. If you’re looking for sparkle and show, this is not the place for you. Price of lunch menu €140 No choice between options on the lunch menu Number of individual tastes 22 Wine suggested pairings ranged from €14-28 per glass Total cost of lunch for 2 including water, wine & coffee €517 Keywords fish & vegetable based cuisine, more casual service, simple modern interior, a spectacular number of dishes but no choices on the lunch menu, celebrity chef Even if I can never afford to return, I’m so happy that L’Ambroisie exists. While many of his peers are shifting their focus to more modest ingredients, Bernard Pacaud is still laying on the caviar. While service elsewhere has become increasingly solicitous, L’Ambroisie remains a model of aristocratic snobbery. I’ll be sad the day their sumptous dining rooms close for good, and will treasure the memory of a meal I only partially enjoyed in the moment because I was mostly holding my breath. Cuisine In terms of classic haute cuisine, this is as close to perfect as you’re going to find. Expect luxury ingredients, fattening sauces, and to take a nap after lunch. Courses are not padded with an extensive array of snacks and sweets – you’ll be offerend some gougères, a spoonable amuse, and will finish with one compact tray of mignardises. Everything else is à la carte and thunderously expensive. Service & Spectacle The dining rooms here are devastatingly beautiful, evoking a private aristocratic residence in the place des Vosges. Service is similarly undemocratic. Our sommelier warmed toward the end of the meal but only through the dedicated efforts of my professionally charming lunch companion. Unlike Adam Goldberg, I don’t know that I need to return twenty times to this restaurant. Apart from the company, it wasn’t particularly fun. Price of lunch menu exclusively à la carte at both lunch and dinner. The average price ordering three courses per person was €320. Choice between five starters, ten main courses, and four desserts Number of individual tastes 10 Wine paltry pairings available by the glass a handful of options listed next to the soft drinks on a laminated menu. You want to order a bottle here. The sommelier advised a 2011 Pouilly Fuissé Sécret Mineral 2011 from Denis Jeandeau for €130. Total cost of lunch for 2 including water, wine & coffee €795 Keywords traditional French haute cuisine, a choice between à la carte options but no lunch menu, formal service, classically luxurious interior, outrageously expensive Of all the restaurants reviewed for this project, the place I’d most like to become a regular is Astrance. That’s largely because of the service, including the wine pairings, which were by far the best I experienced. The food, while delicious, was less ambitious than I expected, but the price at lunch makes this the best deal in town. Cuisine Pascal Barbot is often placed in the same modernist camp as Pierre Gagnaire, but I find his Asian-inflected cuisine to have more in common with William Ledeuil from Ze Kitchen Galerie. I’ve never had more perfectly cooked mussels or fish, but Barbot’s unchanging reliance on lemongrass, basil & mint, not to mention his immortal tarte of foie gras and mushroom, do not bolster his reputation as an innovator. I would still be thrilled to return. Service & Spectacle The small number of tables are well-cared for by a handful of jovial, welcoming and highly engaged servers led by Christophe Rohat. This is a modern dining room devoid of silver trays and rolling carts, so don’t book Astrance if you’re expecting a pedestal for your handbag. The most successful and enjoyable wine pairings of any three-star restaurant, by a large margin. Price of lunch menu €70 No choice between options on the lunch menu Number of individual tastes 15 Wine an additional €50 per person €120 in total for a pairing with each course, including a glass of Champagne plus water and coffee. Total cost of lunch for 2 including water, wine & coffee €240 Keywords modern & innovative cuisine, more casual service, simple modern interior, no choices on the lunch menu, exceptional wine pairings, relatively affordable Chef Éric Fréchon and his restaurant Epicure have a lot of fans, so I was expecting something great. The cooking, while enjoyable, didn’t offer anything new. The setting lacks soul. It occupies a very similar niche to Le Cinq but doesn’t measure up. Cuisine There was so much potential here, but Fréchon’s cuisine plays it a little too safe for my taste. A dish of raw sea scallops with oyster juice and lemon curry cream delivered no brine and very little spice, tasting mostly like shellfish and cream. Harmless, but lacking any of the power that Le Squer could have brought to the dish. Desserts were cloyingly sweet. Service & Spectacle Aside from the stunning floral arrangements, I found the dining room in this luxury hotel to be quite dated, almost provincial in its mix of heavy curtains, plaid chairs, and heavy crystal stemware. And while my inner child appreciated the rainbow crystal butterflies that decorated every table, it seemed a very twee choice for a gastronomic restaurant. Service is formal, with competent staff and an abundance of rolling carts. Price of lunch menu €135 Choice between 2 options for each course on the lunch menu Number of individual tastes 12 Wine suggested pairings ranged from €28-32 per glass Total cost of lunch for 2 including water, wine & coffee €542 Keywords traditional French haute cuisine, a choice between options on the lunch menu, formal service, classically luxurious interior Go for the palace setting – the chance to dine in that glittering stunner of a room. The feeling of stepping back in time will last through the apéritif until a kooky fondue pot of steamed vegetables arrives and you remember that you’re in a modern Ducasse restaurant. The jovial service will smooth your rising hackles and allow you to enjoy one of the best desserts in town even though the main course nearly put you to sleep. Cuisine Tuna with smoked eggplant, chicken with mushrooms… just wake me up when the sorbet cart arrives, ok? That and the dessert that followed – chocolate from Ducasse’s own manufacture in variety of different textures – let us finish on a high note. Service & Spectacle While the food may not be mind-blowing, the service and setting certainly are. There are plenty of people for whom food is not the priority. They will enjoy Le Meurice more than I did. Price of lunch menu €130 No choice between options on the lunch tasting menu Number of individual tastes 9 Wine The sommelier advised a 2006 1er Cru Chablis “La Forest” from Dauvissat for €110 Total cost of lunch for 2 including water, wine & coffee €408 Keywords traditional French haute cuisine, no choice between options on the lunch menu, formal service, spectacular and classically luxurious interior I think it’s wonderful that Guy Savoy is committed to offering more modestly priced lunch menus to attract a wider audience to haute cuisine. The introductory greeting, which was delivered without variation to every table in our small cubicle of foreigners, was perfectly calibrated to welcome first-time explorers, including the line “this meal is designed to take two hours and fifteen minutes.” I do suspect, however, that the quality gap between what’s delivered in his starting offer and his pricier menus may be wider than in any other restaurant. Cuisine A dish of pigeon with salsify was delicious. A technicolor starter of turnip petals stuffed with crab was garishly overdressed photo above, resulting in a plate that looked to one of our Instagram followers like the result of a sneeze. Two other dishes were completely forgettable. The array of spoonable foods on the dessert cart, while sure to delight many, made me feel more babied than pampered. Service & Spectacle It’s not worth talking about the setting since Savoy will soon be reopening in a new location in the historic Monnaie de Paris March 2015 or later. Service is professional and highly attuned to the needs of diners who have less experience with three-star dining. I would trust them to make anyone feel at home. Price of lunch menu €170 all included No choice between options on the lunch menu Total cost of lunch for 2 including water, wine & coffee €340 Wine five different wines, including Champagne to start, were included in our autumn menu plus water and coffee. Number of individual tastes 8 Keywords traditional French haute cuisine, no choice between options on the lunch menu, formal service, simple modern interior, wine pairings, relatively affordable A beautiful path through the Bois de Boulogne leads you to the restaurant of chef and Masterchef star Frédéric Anton. It would be rude to suggest that it’s a road to nowhere, so I will simply say that I don’t understand the attraction. Cuisine A starter of curried langoustines lacked any punch and the array of accompanying fried bites added steps but not sensation. A main dish of squid was divided between two deep bowls, one part fried and the other half sautéed with tomato and topped with fried onion. I was half expecting this to be followed by jalepeño poppers and mozz sticks. Desserts at the Pré Catelan are reputed to be outstanding. They were fine. It should all have been so much more than fine. Service & Spectacle As with Ledoyen, L’Ambroisie and Le Meurice, there’s a feeling of stepping back in time. Rolling cart service for Champagne and cheese, marble columns and chandeliers, formal and competent service. Price of lunch menu €110 Total cost of lunch for 2 including water, wine & coffee €309 Wine recommended pairings, available for an additional €40 per person, were excellent Number of individual tastes 9 Keywords traditional French haute cuisine, a choice between options on the lunch menu, formal service, classically luxurious interior The most egregious example of naked Emperor syndrome that I’ve ever encountered. The lobster dish pictured above, plus a starter of caviar and cream can’t mess that up and some delightfully bitter citrus desserts… these were the only compositions during two different meals that I genuinely wanted to finish. Service was scattered and surprisingly amateur. This would have been my least favorite experience even if price were not a factor. But considering that a meal here costs between 2-5 times the price of any other three-star excluding L’Ambroisie, the utter failure of ADPA to deliver a satisfying meal is cause for alarm, as is the failure of other writers to report it read more on Ducasse’s invitations and our own free meal here. Cuisine As I mentioned earlier about my personal preferences, I’m all for elevating modest ingredients and turning the focus away from foie gras and caviar. I’m a fan of Arpège and Ledoyen, two restaurants that are making similar and more successful efforts. However, the highly mediatized “naturalité” campaign by Ducasse has resulted in some of the most dreadfully boring food I put in my mouth this year. The seeded cracker and juice that greeted us felt like an after-school snack. An amuse of cornichon with black olive failed to do its job. A flaccid rectangle of sea bass swimming in a pool of bile colored sauce was mostly left uneaten. It was followed by a different white fish in a different green sauce. Neither had any salt, acid or textural contrast. Reviewing my photos and describing these dishes actually makes me furious. How could anyone recommend this? The sweets were good, I’ll give them that. For someone who appreciates and is increasingly bitter, the lemon, algae & tarragon dessert was a delight, as was the citrus with Campari granita. Service & Spectacle The setting, with its deconstructed chandelier and shiny silver round dining pods, is enchanting. One of the most spectacular dining rooms I’ve had the pleasure of eating in. The service was kind, but full of errors. To accompany this menu of vegetables and fish, we requested recommendations for different white wines by the glass. Our wine server not the head sommelier brought me a white Hermitage, and when I asked him to remind me of the cépage, and he told me it was a base of Grenache, Syrah and Mourvédre. I smiled and asked if he was sure those are southern Rhone red varieties; he was adamant. It was deflating that he seemed to not think highly enough of us to bother correcting himself. The pairings that followed were two different red Bordeaux – poor matches for the fish, contrary to what we had requested, and more expensive than anywhere else. This is just one example the amateur service at ADPA. There are more, but I think you get the point. Price of lunch menu €380 Total cost of lunch for 2 including water, wine & coffee €1084 Wine recommended pairings by the glass were poorly matched, repetitive, and priced between €30-38 Number of individual tastes 14 Keywords fish & vegetable based cuisine, a choice between options on the lunch menu, formal service, spectacular modern interior, outrageously expensive

The dinning room at Restaurant Pierre Gagnaire / ©Cyril Carrere The Parisian dining scene is unlike any other in the world. In the best restaurants in Paris, exquisite French cooking is paired with opulent decor and exceptional service. Savor renowned French gastronomy in our pick of the city’s top gourmet establishments. Restaurant Guy Savoy Guy Savoy is located in the Hôtel de la Monnaie / ©Guy Savoy Restaurant Guy Savoy is a culinary shrine to the skills of its namesake. Renowned not only for its food but also for impeccable service, characterized by happiness and conviviality instead of inaccessible aloofness, this three-Michelin-starred restaurant consistently enthralls its diners and is a source of inspiration for many other chefs. Signature dishes include Savoy’s artichoke soup dressed with black truffle shavings and accompanied by brioche slathered with truffle butter and the chocolate orb dessert, over which warm mango coulis is poured at the last minute to create a delicious melting effect. Each day for lunch, Guy Savoy reserves one table for guests to indulge in a French gourmet experience. Restaurant Guy Savoy has achieved reader recognition in Elite Travelers Top 100 Restaurants in the World. Le Meurice Alain Ducasse Le Meurice Alain Ducasse celebrates Ducasse’s culinary philosophy under the leadership of chef des cuisines Amaury Bouhours / ©Le Meurice Alain Ducasse Alain Ducasse’s extravagant two-Michelin-starred restaurant serves world-class classic European cuisine in an elegant and Versailles-inspired white and silver setting by Philippe Starck. Wines and champagnes are kept in a specially created wine cellar opening onto the dining room, while a special chef’s table in the kitchen allows guests a closer view of what’s going on. Dishes at Le Meurice Alain Ducasse include such lavish offerings as blue lobster with fennel, sea bass with goldleaf risotto and scallops with white alba truffle foam. Latest in Luxury View all newsletters By the Elite Traveler team Sign up to our newsletter Pavillon Ledoyen Pavillon Ledoyen will re-open in September with new decor by the artist Kostia and Atelier Montex /©Sebastian Mittermeier One of the oldest restaurants in Paris, Pavillon Ledoyen first opened its doors 1792 and was the place to see and be seen during the Belle Époque. The dining room, — classified as a historical monument — is a sight to behold, retaining much of its exquisite 19th century detailing. Pavillon Ledoyen will re-open in September 2021 with new interior detailing from the artist Kostia and Atelier Montex, Chanel’s Parisian artisanl embroidery studio. The collaboration has seen the installation of a series of what Kostia describes as intricately crafted floral “veils” between each table. Interiors aside, the real pièce de résistance here is the stunning French haute cuisine. Earning the top mark of three Michelin stars, the restaurant serves modern dishes inspired by classical French fare from Chef Yannick Alléno. Pavillon Ledoyen has achieved reader recognition in Elite Travelers Top 100 Restaurants in the World. Related Le Cinq at Four Seasons George V Le Cinq boasts three Michelin stars / ©Le Cinq Reminiscent of an ornate château, Le Cinq is undoubtedly luxurious yet also welcoming. The elegant dining room bathed in gold, the oil paintings adorning the walls and the beautiful flower arrangements all set the scene for this gastronomic experience. Awarded three Michelin stars, it serves classic French food with a contemporary inflection, with menus changing seasonally to make the most of each ingredient chosen. Chef Christian Le Squer ’s delicious creations include traditional fare such as grilled lamb alongside more modern dishes such as lightly smoked eel with black bread and grape juice reduction. Le Cinq has achieved reader recognition in Elite Travelers Top 100 Restaurants in the World. Content from our partners Apicius Apicius opened in 2004 / ©Apicius This Michelin-starred restaurant was opened by Chef Jean Pierre Vigato in 2004 but now boasts Mathieu Pacaud also of Paris’s Michelin-starred Divellec at its helm. Apicius extends over a number of rooms in the magnificent Hotel Schneider, previously the residence of 19th century man of affairs, the Marquis de Talhouët. Guests can choose to dine in the Dining Room, the Klimt Room – adorned with superb reproductions of Klimt’s golden-toned artworks – or the Petit Salon, an intimate room for six to eight people. The cuisine is modern French; light, elegant, inventive, but with the unmistakeable hallmarks of traditional bourgeois dishes. Arpège Arpège achieved three Michelin star stautus in 1996 / ©Arpège On the chic Left Bank, Alain Passard’s Arpège is dedicated to creating cuisine filled with harmony; every ingredient of every dish is carefully considered to ensure it matches the rest, the result of which is a three-Michelin-starred rating. Passard is also devoted to quality; since 2000, the restaurant has been supplied by its own three potagers or kitchen gardens, which produce 40 tons of fresh, all natural ingredients annually. Experience this devotion in the sleek main dining room, or book the private dining room for up to 14 guests. Arpège has achieved reader recognition in Elite Traveler’s Top 100 Restaurants in the World. Epicure A meal at Eric Frechon’s Epicure will be a memorable one / ©Epicure Comprised of two dining rooms – Winter and Summer – used according to the rhythms of the season, this three-Michelin-starred destination in Le Bristol Paris attracts with its gorgeous surroundings and delectable culinary offerings. Based upon traditional French cuisine, yet always evolving and being improved, the dishes created by head chef Eric Frechon aim to bring back to the forefront of the gastronomical world simple but delicious combinations made with quality seasonal ingredients. Try the hearty roast saddle of venison with celeriac purée and beetroot in port accompanied by a wine chosen by Chief Sommelier Marco Pelletier. Epicure has achieved reader recognition in Elite Traveler’s Top 100 Restaurants in the World. Lasserre René Lasserre created opened the restaurant in 1942 / ©Lasserre Lasserre’s key concepts are discretion, service, and ultra-fine dining. A bastion of French haute cuisine, this Michelin-starred Old World-style restaurant aims to offer each guest a refined and charming experience, enhanced by an incredible attention to detail in all areas. Dine on classic dishes such as roast pigeon with seasonal vegetables, or spiced duck with roasted figs in red wine sauce, and don’t forget to look up at the frescoed roof by artist Touchagues, which retracts in good weather to reveal the Parisian sky. Le Jules Verne, Eiffel Tower Le Jules Verne restaurant enjoys a magical setting / ©Le Jules Verne Towering above the Parisian boulevards on the second level of the Eiffel Tower, Le Jules Verne is far from a tourist trap, contrary to what you might assume given the flocks of visitors below. With bold modern decor by Patrick Jouin and cuisine by Frédéric Anton of three-Michellin-starred Le Pré Catelan, it offers a delicate menu with precisly crafted dishes, in addition to sweeping views over western Paris through floor-to-ceiling bay windows. Pierre Gagnaire Acclaimed chef Pierre Gagnaire has restaurants all over the world / ©Cyril Carrere For those that have grown tired of heavy French classics and desire premium ingredients arranged in an exciting, innovative way, the choice is Pierre Gagnaire. At the center point of the Michelin-starred chef’s worldwide restaurant group, taste bizarre and beautiful combinations of flavors from all over the globe in this stylish location, where the artistry of the plates is complemented by the plush slate-grey tones of the interior decor. Particularly appealing is the tasting menu, which includes such dishes as porterhouse steak enrobed in a jus of beef tongue with tamarind, accompanied by butternut squash marmalade. Pierre Gagnaire has achieved reader recognition in Elite Traveler’s Top 100 Restaurants in the World. L’Ambroisie L’Ambroisie is set within a townhouse on Place des Vosges / ©L’Ambroisie L’Ambroisie combines elegant French haute cuisine and Parisian sophistication in the historic heart of the capital. Headed by chefs Bernard and Mathieu Pacaudhe, the cuisine is classical, sophisticated and seasonal, creating a unique tribute to every ingredient. One of the best restaurants in Paris, L’Ambroisie has achieved reader recognition in Elite Traveler’s Top 100 Restaurants in the World. Kei In 2020, Japanese-born Kei Kobayashi’s Kei restaurant became the first-ever Japanese-helmed eatery in France to earn three Michelin stars. The son of a kaiseki chef with French training at some of the country’s finest established such as three-Michelin-starred Auberge du Vieux Puits and Alain Ducasse et le Plaza Athénée, Kobayashi’s cuisine pairs these two gastronomic powerhouses. Delicate and precise, dishes are prepared using the finest of ingredients. Le Pré Catelan With a kitchen led by the Meilleur Ouvrier de France An award given to the best craftsman of France, three-Michelin-star Le Pré Catelan will not dissapoint. Creative and innovative plates are chauffered from the kitchen of famed chef Frédéric Anton with dishes often artfully centering around one superstar ingredient such as red mullet, pigeon or langoustine. Located in the heart of the Bois de Boulogne in a pavilion dating back to Napoleon III, the setting is also a delight to behold. [See also Ivan Artolli on Life Inside the Iconic Hôtel de Paris]

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dinner in paris le combat des chefs