Two Michelin-starred chef Christophe Aribert runs the kitchen presenting mostly French dishes, changing seasonally... Подробнее.
Listed as number 13 in the world’s 50 best restaurants with three hard-earned Michelin stars, L’Astrance is owned by one of the most creative, cutting-edge chefs in France, Pascal Barbot... Подробнее.
Le Reminet is a warm and inviting place perfect for families, friends or couples wanting a romantic night... Подробнее.
Chef Ali Iguedlane's kitchen delivers finely tuned rustic classics like suckling pig, veal sweetbreads and French Dover sole in butter with risotto and herbs. Подробнее.
Uniquely french take on the American burger last year, with an interesting choice of meats: Charolais beef, Limousin veal, lamb or chicken. Buns are baked daily to the restaurant's own recipe. Подробнее.
An eclectic wine collection, creative and hearty cooking and a noisy kitchen make for a truly wonderful experience. Подробнее.
The wine list is 100% French (and 80% natural) and is dominated by three regions—the Rhône, Burgundy and the Loire. Its wine-by-the-glass selection starts at €5. Подробнее.
Every time we go, we keep our fingers crossed that the blanquette de veau—the sublime stew of veal shoulder, mushrooms and carrots in a roux-enriched sauce of cream and veal stock—will be on the menu. Подробнее.
The menu changes almost daily but runs to homey, carefully cooked dishes such as rabbit stewed with prunes, roasted rack of baby lamb and butter-braised yellow pollock with roasted baby leeks. Подробнее.
The menu follows the seasons but runs to selections like a luscious pâté chaud, a flaky golden pastry filled with hashed duck and foie gras; and probably the best rice pudding in Paris. Подробнее.
There are 14 wines by the glass, but oenophiles can also choose from one of the 3,000 bottles in the shop. This is an absolutely perfect spot for whiling away an afternoon. Подробнее.
Porte 12 was the most anticipated restaurant opening of the rentrée (post-summer) season this year. A recent “all bubbles” dinner featured roasted cod dusted with tandoori yogurt powder. Подробнее.
When Alain Ducasse took over the kitchen, in 2013, he simplified the table settings, ditching the ornate Limoges porcelain. Flowers were replaced with fruits and vegetables on wooden shingles. Подробнее.