Paris

Triple-Michelin-starred chef Pascal Barbot's L'Astrance produces some of the city's most exciting cuisine. — Rough Guide

Three stars, 36 years, 20 seats, and a talent like no other: meet Pascal Barbot. — Not For Tourists

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

What you should expect are teasers of taste that you never even knew existed, and a presentation that is an art unto itself. — Lonely Planet

When Pascal Barbot opened Astrance, he was praised for creating a new style of Paris restaurant - refined, yet casual and affordable. — Time Out

Deceptively simple dishes, such as a rich, mustard-based gazpacho with ice cream and heirloom Haut-Maine chicken with cabbage, squash blossoms, and baby root vegetables, are breathtaking. — Concierge

Passard is rightly considered a culinary genius but, more importantly, his food tastes sensational. — The World's 50 Best Restaurants

"Vegetable lovers make the pilgrimage" to this corner of the 7th decorated with "understated elegance" (jacket required) to sample the "pristine" Haute Cuisine of chef-owner Alain Passard. — Zagat

Precious woods and a Lalique inspired decor provide the backdrop for the dazzling vegetable inspired cuisine of this culinary genius. — Michelin Guide

His dishes elevate the humblest vegetables to sublime heights. — Fodor's

The sheer glamour factor would be enough to recommend this restaurant, Alain Ducasse's most lofty Paris undertaking. — Time Out

This elegant ivory-colored dining room in the Plaza Athénée does an appealing, contemporary take on French haute cuisine. — Concierge

According to Ducasse, his meals are not about fancy presentation but purity and essence of flavour. — Insight Guides

Alain Ducasse at the Hôtel Plaza Athénée, owned by chef Alain Ducasse, blends the finest French cuisine and impeccable interior design. — Travel + Leisure

A "temple of Haute Cuisine," where diners are dazzled by a succession of "brilliant" delectables, served by a "beyond fabulous" crew. — Zagat

The very best ingredients cooked in a subtle and understated way by chef Yannick Alléno. Some of the finest cooking in Paris. — Insight Guides

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

Located in Paris’ first arrondissement with beautiful views of the Tuileries Garden, Restaurant le Meurice Alain Ducasse sits in one of the finest luxury hotels in Paris, Le Meurice. The... — Forbes Travel Guide

You might start with foie gras "iodized" in sugar bread, followed by veal sweetbreads with chestnuts, and finish with melted meringue with pink grapefruit and green apple jelly. — Rough Guide

When Restaurant Magazine named le Meurice among the "World's 50 Best Restaurants" they described the place as "classic, timeless, shameless". — BlackBook

The restaurant's chic and restrained contemporary decor is in complete contrast to the renowned inventiveness of this famous chef. — Michelin Guide

Regularly judged among the top ten restaurants in the world by Restaurant magazine, Pierre Gagnaire is a gastronomic adventure. — Rough Guide

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

Gagnaire... takes plenty of risks and produces stunning compositions that are both playful and cerebral. — BlackBook

The best thing about the lunch menu is that it includes four very indulgent desserts: clementine, raspberry and vanilla, chocolate, and passion fruit. — Time Out

The crepes here are easy, Breizh-y, beautiful. — Let's Go

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

Eating a crêpe in Paris might seem a bit clichéd, until you venture into this modern offshoot of a Breton crêperie. — Fodor's

Crepes yourself (sorry!) in the Marais. — Bon Appétit

Organic ingredients and a long list of artisanal ciders make Bertrand Larcher’s Breton update a foodie favorite. — BlackBook

After a half-dozen meals here, I can say he's doing some of the best cuisine du marché in town....If this place were within walking distance of my apartment, I might eat there every day. — Concierge

Marchand owes a large part of his success to the great-value €48 three-course menu at dinner (prix fixe only)—boldly flavored dishes such as calamari gazpacho...and melt-in-the-mouth braised lamb. — Fodor's

Chef Gregory Marchand lives up to the "hype" with the "intriguingly deep and delicious flavors" he brings out in his contemporary French creations at this "tiny" bistro tucked away in the... — Zagat

Gregory Marchand's Frenchie is known for being one of the toughest tables to get in all of Paris. — Condé Nast Traveler

Marchand's cooking remains astonishingly good. Starters like house-smoked fish with pickled vegetables are bright and clean, and main dishes... manage to be both comforting and provocative. — Frommer's

A mix of locals and visitors flock here for the cosy, friendly ambience and high-quality simple fare. — Rough Guide

The capable director of the set, M. Auboyneau, has successfully devoted his efforts to present a real cuisine at prices of the past century, or almost. — Gayot

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

Innovative bistro food, in an authentic environment. — Not For Tourists

Ask any local food writer to name his or her favorite classic bistros and there's a very good chance that you'll be directed here. — Frommer's

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

Guy Savoy transforms traditional products into works of art, and to show his love of all forms of art, displays on the walls beautiful paintings of great contemporary artists and African sculptures. — Gayot

This Michelin three-star restaurant in the Paris Mint has five elegant dining rooms with towering windows offering views of the Seine, the Louvre, and the Île de la Cité. — Departures

Glass, leather and wenge wood combine with African sculpture and works by some of the greatest names in contemporary art. — Michelin Guide

A handsome dining room and professional service further complement the remarkable cuisine of Guy Savoy himself. — DK Eyewitness

Critics have been lavishing Chef Eric Briffard with praise, saying that he's a shoe-in to regain the restaurant's third Michelin star. — Frommer's

Who has doubts about the choice of Eric Briffard to command the kitchen of the Four Seasons Hotel George V---the perfect embodiment of French luxury? — Gayot

"Dine like royalty" at this Haute Cuisine landmark in the Four Seasons George V, where "brilliant" chef Eric Briffard's "flawless", "sybaritic" cooking is matched by the "marvelous"... — Zagat

For a rare splurge, it is hard to do better than this sumptuous restaurant in the George V. — DK Eyewitness

Five hundred hours are spent each year in research and development in the Le Cinq kitchen and they’ve resulted in innovative dishes like turbot with a truffle fingerling potato emulsion. — Departures

This venerable institution was a favorite of Julia Child, Victor Hugo, and Napoléon Bonaparte. That guest list, along with the gorgeous Palais Royal setting and name-brand culinary talent... — BlackBook

Boasting one of the most beautiful restaurant interiors in Paris, Le Grand Véfour remains a history-infused citadel of classic French cuisine. — Frommer's

Guy Martin's Michelin-starred classic delivers rich, authentic French cuisine in 17th-century splendor next to the gardens of the Palais Royal. — Condé Nast Traveler

In the gardens of the Palais Royal, this luxurious Directoire-style restaurant has been a mecca for gourmets for over 200 years and is full of history! Inventive cuisine by Guy Martin. — Michelin Guide

More than "200 years of history" are on display in this Haute Cuisine "jewel box" tucked away in the Palais-Royal: the neoclassical murals, gilt-framed mirrors and Directoire chairs are... — Zagat

The haunt of top Paris chefs such as pastry maestro Pierre Hermé, this wine bar-bistro focusing on small producers is worth the hike to the top of Belleville. — DK Eyewitness

"Wonderful" "home cooking" at an "awesome price", matched with an "audacious selection of natural wines", is on the menu at this "unpretentious" Belleville bistrot à vins; the... — Zagat

In his book Hungry for Paris, Alexander Lobrano says “this is the type of place that Parisians guardedly share with friends.” — Travel + Leisure

The key to its success is the combination of inventive yet comforting cooking... and a lovingly selected list of organic and natural wines from small producers. — Fodor's

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

Frédéric Anton has a way of making you want to suck on the head still attached to the bird on your plate. — BlackBook

It's "like eating in your own private palace" say fans of this "breathtaking" "beauty" smack in the middle of the Bois de Boulogne. — Zagat

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

Based on classic recipes that pay homage to the local produce, Frederic Anton's inventive cuisine is perfectly accomplished. — Michelin Guide

You'll discover an extraordinary menu truffe et cochon, which demonstrates that with the right perfume---truffles, for example---one can indeed turn a sow's ear into something sublime. — Gayot

William Ledeuil presents an original and artful marriage of French and Asian ingredients across four concept-driven menu sections. — BlackBook

Trendy, art on the walls and lots of creativity in the kitchen. Delicious. — Not For Tourists

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

William Ledeuil is at the top of his game here, marrying the best Asian ingredients (Thai basil, papaya) with classic French cuisine. — Condé Nast Traveler

While other chefs have been swept away by the tidal forces of the fusion food trend, William Ledeuil is the only chef in France who still rides atop the wave with great success. — Gayot

One of the Right Bank’s ‘talk-of-the-town’ addresses, with an American in the kitchen and stunning food. — Lonely Planet

While it’s still about eating a proper meal, and often draws on traditional French dishes, there’s still lots of inventiveness and originality. — Time Out

One of the city’s most celebrated restaurants. — Travel + Leisure

Virtuoso American chef, open kitchen, 20 seats, delight. — Not For Tourists

Daniel Rose, the young American who has every critic on his jock, makes a different four-course market menu each night. — BlackBook

World-famous—without the tiring bells and whistles. — Bon Appétit

Septime is the ambassador of modern French cuisine, the place to be in Rue de Charonne. The cooking here is direct, pure, and serious. Chef Bertrand Grébaut and his team cook a single... — On the Grid

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

Septime, currently ranked among the 50 best restaurants in the world, has remained one of the hardest reservations to snag in Paris since opening in 2011. — Departures

Part of a triumvirate of restaurants that includes La Cave and Clamato, Septime serves straightforward cuisine in a trendy space. — Gayot

Run by legendary bistro chef Yves Camdeborde, this tiny Art Deco hotel restaurant is booked up well in advance for the single dinner sitting featuring five courses of haute-cuisine fare.... — Fodor's

Le Comptoir is the domain of Yves Camdeborde, the pioneering chef who kicked off the bistronomy movement, serving high-caliber food in a casual bistro setting. — Frommer's

Top-notch bistro food, succulent meats and greens by Yves Camdeborde. — Not For Tourists

The enviable location draws crowds composed of Saint-Germain's literary and artistic elite, a young and trendy contingent, as well as Camdeborde's faithful followers. — Gayot

Yves Camdeborde was credited with reinventing the Parisian bistro. Now the cult chef presides over this irresistible neo-bistro. — Concierge

Fine dining with the best view. — Not For Tourists

Its old rep as a tourist trap wasn't easily shaken, but the French food press are finally on board for the new Jules Verne voyage. — BlackBook

You have to have courage to take on an icon like the Eiffel Tower, but superchef and entrepreneur Alain Ducasse has done just that in taking over the Jules Verne. — Time Out

Gastronauts are "whisked" via private elevator 125 meters up to this "dream-like" "special occasion" destination high in the Eiffel Tower. — Zagat

The designer decor on the second floor of the Eiffel Tower lives up to expectations, with a magical view as a bonus! — Michelin Guide

Alain Ducasse resurrected this 1890s gem by appointing a terrific young chef to oversee the short, frequently changing, and reliably delicious menu of Lyonnais specialties. — Fodor's

The menu pays tribute to Lyonnaise specialities, with renditions of pike, perch and crayfish quenelles. — Insight Guides

The kitchen... does justice to Lyonnais classics like quenelles de brochet (fish dumplings with crayfish sauce), and tablier de sapeur (fried breaded tripe). — Frommer's

The food is perfectly restructured Lyonnais classics. — Lonely Planet

Venerable fin-de-siècle institution revived by Alain Ducasse, serving updated bouchon fare (the Rhone valley equivalent of a bistro). — BlackBook

Alain Ducasse runs this chic and lively bistro, one of the oldest in Paris. Classic cuisine, respecting the soul of this fine, authentic establishment. — Michelin Guide

The menu favors elegant French favorites like duck pâte, roast pigeon, and escargots in their shells with garlic butter. — Travel + Leisure

If you have a picture in your head of a golden age of Parisian dining, it probably looks something like Benoit. — Time Out

This celebrated vintage bistro, long renowned for its excellent cooking and very high prices, fell into the Alain Ducasse fold in 2004, but the master chef promised not to change its style. — Insight Guides

The chef turns out escargots in their shells with garlic butter and herbs; tête-de-veau, or head of veal, in a traditional ravigote vinaigrette sauce; boeuf à la parisienne; and good cassoulet. — Gayot