Paris

Pascol Barbot’s whiz-kid New French has earned him three Michelin stars in record time. — BlackBook

Amazing vegetable dishes (and more) by three-star chef Alain Passard. — Not For Tourists

Settled in Paris, in a modern blond wood decor with soft lighting and comfortably spaced tables, Pierre Gagnaire combines taste and texture in a harmonious blend of colors. — Gayot

A classic French eatery with unexpected twists. — Travel + Leisure

Gregory Marchand... trained with Michael Anthony, Daniel Boulud and Alain Ducasse, and practices a swift and original cuisine featuring astute, well laidout dishes. — Gayot

Since May 2011, when this restaurant first opened, word of mouth has spread quickly through the local neighbourhood. — Michelin Guide

"This is what heaven must be" enthuse the admirers of these "sublime", "highly exciting" Haute Cuisine dishes. — Zagat

Perfect crepes and "galettes" and much more. — Not For Tourists

Classic tiered chandeliers, Grecian columns, and a fireplace are juxtaposed with spare black and white Bernaudaud plates and a single flower on each table. — Travel + Leisure

The setting is a colorful loft space in an antique building with an open showcase kitchen. — Frommer's

The carved wooden ceilings, frescoes, velvet hangings and late eighteenth-century chairs haven't changed since Napoleon brought Josephine here. — Rough Guide

Chef Adeline Grattard has received almost universal acclaim for her Franco-Chinese cooking. — Frommer's

You can go hearty with Spanish piquillo peppers stuffed with salt-cod paste or poulet basquaise (chicken stewed with peppers), or lighter with seasonal dishes that change weekly. — Fodor's

Creative, elegant, surprising,a very good restaurant. — Not For Tourists

This "grande dame" of Haute Cuisine, "still one of the best", is "discreetly situated" on the Place des Vosges and offers "exquisite seasonal" dishes in an "elegant", intimate setting. — Zagat

Exquisite French restaurant in Le Bristol Paris draws a chic crowd from far beyond the hotel registry. — BlackBook

Offers a seasonal menu of French cuisine prepared using traditional French methods with an element of modernity in the execution. — Travel + Leisure

Chef Philippe Labbé prepares modern, lively cuisine with a new take on the classics, such as five dishes of duck (with the tongue as dessert!). — Michelin Guide

At first glance there's little to distinguish Le Baratin from any other local bistrot à vins: the chalkboard menu, tiled floor and black-and-white photos are all in place. — Rough Guide

In this pocket-sized 1930s bistro, chef Yves Camdeborde delights customers with his copious traditional cuisine. — Michelin Guide