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

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

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

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

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

"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

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

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

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

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

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

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