A magnificent location and view of Paris for this exceptional address. At the helm, Arnaud Donckele, triple-starred at La Vague d’Or in St-Tropez, offers a gourmet stopover in 5 stages made up, according to the arrival in the morning, with the most emblematic notes of his cuisine (juices, vinaigrettes , veloutés or sabayons which are truly his signature and incense each dish) and accompanied by an alliance of exceptional wines, sourced in all regions of the world. On the sweet side, it is Maxime Frédéric, former George V, who delights our taste buds.
Some enthusiasts consider Akihiro Horikoshi to be the best Japanese chef in Paris. Yet his legendary humility still prevents him from talking about himself. But we still have his marvelous cuisine based mainly on fish and seafood. Akihiro, who has worked for more than twenty years at l’Ambroisie, masters French gastronomy brilliantly. the menu changes daily and all dishes are cooked to order. You can even order some in advance, made with truffles, caviar and some classic Ambrosia. The experience is always intimate and exceptional since the room can only accommodate 16 guests.
Located in the Beaujolais gallery of the Palais-Royal gardens, the Grand Véfour is ranked among the twenty greatest restaurants in the world. It is also a jewel of the decorative arts of the 18th century.
For Guy Martin, his chef, “His cuisine will make you roam the paths of fun culinary pleasure.Each dish, which mixes tradition and modernity, must be a discovery. He feeds his inspiration in travel memories, smells or emotions, which he then infuses with classic recipes to revisit.
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Anne-Sophie Pic is the only Chef at the head of a three-star restaurant in Valencia. Her second table, in Paris, La Dame de Pic is for her as a taste of Valencia.
Anne-Sophie Pic has a passion for certain ingredients, especially those from the South that she loves so much, but she is always looking for new products to create new associations. For her, the only thing that counts is balance, the source of all the pleasures of taste, and to find it, she never ceases to explore all the ancestral or gastronomic traditions of the world. She offers here an overview of her creations and each of her Menus is a reflection of gourmet and refined cuisine. His plates are, before any tasting, a table that delights the eye.
A mythical Parisian address, a former haunt of the Halles merchants and artists who performed in the surrounding halls. Revisited by Jean-François Piège who dreamed of it for a long time, we always put in the spotlight a bourgeois cuisine, generous and friendly dishes, emblematic of French cuisine.
All the culinary heritage hexagonal is there: frog legs parsley, veal blanquette old, mince Parmentier plays beef or snails. An almost family gastronomy where fresh products and short circuits are obviously in order.
To respect the cachet of yesteryear, Jean-François Piège chose to keep the tapestries adorned with bunches of grapes, which rub shoulders with woodwork and mosaic Art Deco columns. He also chose not to serve food on the plate but in large dishes and generous casseroles Le Creuset, placed on the table, in front of the guests.
LA POULE AU POT
9, Rue
Vauvilliers 75001 Paris
01 42 36 32 96
Open every days
Noon – 02.15 p.m and 07.00 p.m – 11.00 p.m à 14h15
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A historic site, founded in 1766. Wine trade, prestigious winery, theater of French gastronomy, whooping cough of Maupassant, Zola, Musset or Hugo, who were among the regulars. First restaurant receiving three Michelin stars in 1933 until 1969, it is now considered a jewel in Paris.
Completely renovated to give it back its splendor of yesteryear, It now mixes eighteenth look with a decoration signed Laura Gonzalez, graphics and tableware made by Cordelia de Castellane.
The chef, Jean-Pierre Vigato, proposes a map inspired by the history of the place, with a real classic old-fashioned service. On the menu: the Noirmoutier potato charlotte and Lapérouse caviar, the bar and raw langoustines, the tender pigeon, fresh peas and devil sauce or the roasted blue lobster worked in its splendor, coral tongs.
The sweet notes are assured by the pastry chef Christophe Michalak, who retwesses the French pastry with his profiterole or Vacherin Lapérouse.
Sur Mesure, a tribute to Haute Couture, obviously, in a neighborhood that is a bit like his kingdom, but also to Thierry Marx’s gastronomy which is precise, meticulous, unique, both visual and tasty.
The chef appeals to all our senses: the taste of course, playing with flavors and textures, the view by creating real pictures on our plates, and even hearing. The decor imagined by Patrick Jouin, futurist and immaculate lends itself wonderfully to this gastronomy.
He succeeded Jean-François Piège, and during the renovation of the Hôtel de Crillon, chef Christopher Hache traveled the globe to discover new cultures and the influences that inspire his creations today.
He even went so far as to collaborate with artisans from all over the world to design the porcelain and silverware of his restaurant. His cuisine is focused on seasonality and flavors but also on readability, because in his opinion all too often the Grands Chefs produce divine dishes, but even gourmets do not always identify the ingredients. Two menus offered with seven or twelve dishes.
L’ECRIN
HOTEL DE CRILLON
10 place de la Concorde 75001 Paris 01 44 71 15 30
07.30 p.m – 10.00 p.m Closed Tuesday and Wednesday
Kosuke Nabeta, a young Japanese chef, does not create Westernized Japanese cuisine any more than Japanese French cuisine. Rather, it draws its inspiration from the French terroir using the Japanese aromatic register to create original agreements, original flavors, close to the fusion food. It follows the tradition of omakase, which means “I defer to you” by offering only two Menus to his guests (twenty), who agree to be surprised by settling in this vaulted cellar looking like traditional Japanese living room.
Bernard Loiseau was one of the first Grands Chefs to create a Bistrot in 1999 where you can taste his cuisine at more reasonable prices than in his 3 Stars de Saulieu.
Since his death, it is the chef Pedro Gomes, with the complicity of Patrick Bertron, who revisits the Burgundy classics, for a tasty and light tasting. Some of Bernard Loiseau’s recipes are always à la carte, like the Morvan ham. But the chef is also keen to adapt to the new demands of his clientele, with light dishes giving pride of place to vegetables and fish steamed. With of course a large selection of Burgundy wines.
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Philippe Starck was of course inspired by Dali for the decoration and the design of a restaurant whose setting is sublime.
The cuisine of Jocelyn Herland (Executive Chef of the Alain Ducasse restaurant at the Dorchester in London before joining Le Meurice in January 2016) is composed of Parisian classics and dishes with Mediterranean flavors. In the spirit of his mentor, the chef favors seasonal products, chosen according to their quality and provenance. At dessert it is the turn of Cédric Grolet, Pastry chef star, to amaze us.
The Dali also offers a Sunday brunch and a Tea Time, consisting of finger sandwiches, homemade scones, and treats created by Cédric Grolet.
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The Chef with Three Stars on the Monnaie de Paris website. Five adjoining lounges, elegant and chic, decorated by his friend Jean-Michel Wilmotte and adorned with paintings lent by François Pinault. For us too the feeling, or rather the certainty of living here an exceptional moment: the 18th century architecture, the view of the Louvre, the Pont des Arts or the Pont Neuf and of course a gastronomy without any other equal.
Guy Savoy’s cuisine is an ode to France, to its riches and its traditions, which he has been enhancing for more than forty years. At the Monnaie de Paris, he continues to offer his classics, unbeatable for his followers, but also new creations with four new gourmet menus. To top it off, two cellars house the mythical wines dear to Guy Savoy: Romanée-Conti, Latour, Petrus or Yquem, under the leadership of Sylvain Nicolas.
