=

Paris

807 expert recommended restaurants

Filter results

L'Astrance

French 98 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Pascal Barbot is a true culinary force in the kitchen. — Frommer's

Revel in the pleasures of such dishes as spinach with spicy piquillo peppers, chili pepper sorbet, and baby ravioli stuffed with a tangy bite of citron. - Patricia Wells. — Condé Nast Traveler

Barbot's cooking has such an ethereal quality that it's worth the considerable effort of booking a table. — Fodor's

Chef Pascal Barbot's "modern, elegant" Haute Cuisine reaches the "pinnacle of grace" in his "incredibly imagined and prepared" plates "accompanied perfectly" by "well-chosen wines". — Zagat

The inventive cuisine of L’Astrance’s two chefs has made it so popular that you must book at least a month ahead. — DK Eyewitness

L'Arpege

French 97 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Alain Passard’s three-star restaurant near the Musée Rodin is one of the most highly regarded in Paris. — DK Eyewitness

A main course of sautéed free-range chicken with a roasted shallot, an onion, potato mousseline and pan juices is the apotheosis of comfort food. Desserts are elegant. — Time Out

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

Alain Passard’s vegetable centric haute gastronomy restaurant continues to be the top-ranked table in Paris in various guides and best restaurant lists throughout the world. — Departures

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

Alain Ducasse au Plaza Athenee

French 93 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

At the beginning of this century, Alain Ducasse caused a sensation under the gilded ceilings of the Plaza Athénée. Although he was carefully and smartly sticking to the classics, Ducasse... — Gayot

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

Set within the Plaza Athénée hotel, Alain Ducasse's three-star Paris flagship totally redefines French haute cuisine. — Fodor's

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

Pierre Gagnaire

French 91 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

Pierre Gagnaire is one of the most original and artistic chefs in the world today... A visit to this sedate grey dining room is essential for intrepid gastronomes. — Insight Guides

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

If you want to venture to the frontier of contemporary luxe cooking—and if money is no object—dinner here is a must. — Fodor's

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

Breizh Café

French 91 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Some of the best and most inexpensive crepes in the world. — Travel + Leisure

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

Everything at the Breton Café (breizh is ‘Breton’ in Breton) is 100% authentic, be it the Cancale oysters, the 20 types of cider, or the organic-flour crêpes cooked to perfection. — Lonely Planet

With its modern interior of pale wood and its choice of 15 artisanal ciders, this outpost of a restaurant in Cancale, Brittany, is a world away from the average crêperie. — Time Out

A Breton cafe, with sister outposts in Cancale and Tokyo, serving the best crepes in the Marais (and arguably the city). — Rough Guide

Frenchie

French 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Gregory Marchand, who worked in New York and with Jamie Oliver at Fifteen in London... set up this tiny restaurant... and quickly became the talk of the town. — Rough Guide

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

The food: fresh and inventive (house-smoked trout with green, purple and wild asparagus, or "cherry tomato salad" with heirloom toms, sour cherries, and white balsamic). — BlackBook

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

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

Restaurant le Meurice Alain Ducasse

French 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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 — Forbes Travel Guide

Head chef Yannick Alleno's cuisine reveals a brilliant alliance of classicism and inventiveness, where even the simplest ingredients are transformed into the most extravagant flavours. — Michelin Guide

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

One-stop chocolat shopping. — Bon Appétit

As for the dining room, it remains the same, one of the most beautiful in Paris (not to say the world), facing the Tuileries garden and decked out with marble. — Gayot

Restaurant Guy Savoy

89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

With dark African wood, rich leather, cream-color marble, and the chef's own art collection, Guy Savoy's luxury restaurant doesn't dwell on the past. — Fodor's

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

If you're considering visiting a three-Michelin-star temple of gastronomy, this should certainly be on your list. — Lonely Planet

The plates are imaginative works of contemporary art; fans also swoon over "personalized", near "perfect" service and a "beautiful", "modern" dining room. — Zagat

Le Cinq

French 88 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The superb dining room, a majestic evocation of the Grand Trianon, opens onto a delightful interior garden. Impressive wine list and top-notch cuisine. — Michelin Guide

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

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

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

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

Bistrot Paul Bert

French 88 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

This heart-warming bistro gets it right almost down to the last crumb. — Time Out

Rue Paul Bert, in the Bastille neighborhood, has become one of Paris’s tastiest streets: There are restaurants, foodie bookstores, and wine shops, as well as this legendary bistro. — Departures

The Paul Bert delivers everything you could want from a traditional Paris bistro. — Fodor's

Le Grand Vefour

French 88 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

This 18th-century restaurant is considered by many to be Paris’s most attractive. — DK Eyewitness

Opened in 1784 (as the Café de Chartres), this is one of the oldest and most historic restaurants in Paris. — Time Out

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

Chef Guy Martin turns out impressive creations such as milk-fed calf's sweetbreads served with truffles and cappelletti pasta and blue lobster accompanied by orange peel. — Gayot

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

Le Baratin

French 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Offers some of the best (and very affordable) French food in the 20e. — Lonely Planet

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

A Cult wine bar specialized in bio and natural wines from Loire, Bourgogne and Rhône. — Not For Tourists

"The lovely veal brains with lemon butter sauce, chives, and soft baby potatoes are simple and perfect." —Dominique Ansel. — Condé Nast Traveler

Star pastry chef Pierre Hermé visits this cheerful little bistro and wine bar high up in Belleville at least every two weeks to fill up on Raquel Carena's homely cooking. — Time Out

Le Pre Catelan

French 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

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

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

Live a Belle Époque fantasy by dining beneath the chestnut trees on the terrace of this fanciful landmark pavillon in the Bois de Boulogne. Each of chef Frédéric Anton's dishes is a... — Fodor's

This elegant Belle Époque restaurant in the Bois is a delight, either in midsummer when you can dine on the terrace, or in midwinter when the lights inside are magical. — DK Eyewitness

Ze Kitchen Galerie

French 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Chef William Ledeuil... is a scholar of Asian flavors, grafting them with impeccably French, impeccably modern techniques. — Travel + Leisure

Attractive fusion cuisine with a hint of Asia, a minimalist, loft-style decor, contemporary paintings on the walls and a view of the open kitchens. — Michelin Guide

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

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

Spring

International 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

We liked the assortment of appetizers which, the day of our visit, were radishes, truite gravlax sprinkled with horseradish, and rabbit rillettes and herb butter. — Gayot

"Enthralled" eaters hail the "incredible" New French offerings of native Chicagoan Daniel Rose at his "don't-miss" table in Les Halles. — Zagat

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

Though firmly rooted in technique, Rose sets himself the task of improvising two different menus each day, one for lunch and one for dinner, from whatever strikes his fancy that morning. — Fodor's

Septime

French 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Reading the menu at Septime won’t get you far, as it looks mostly like an obscure shopping list (hanger steak/chicory/roots, chicken’s egg/foie gras/lardons). — Lonely Planet

Living up to "the hype", this "brilliant" bistro by "dynamic" young chef Bertrand Grébaut (ex L'Arpège) is the "real thing", delivering "stellar", often "surprising" dishes. — Zagat

This is the kind of bistro we'd all love in our neighborhood—good food and a convivial atmosphere where diners crane to admire each other's plates. — Fodor's

The Faubourg Saint-Antoine area has been making waves on the food scene for quite a while. — Time Out

Septime is the ambassador of modern French cuisine, the place to be in Rue de Charonne — On the Grid

Le Comptoir du Relais

French 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

The prix fixe dinner is booked up as much as six months in advance. If you don't manage to dine, you can sidle up the bar, an area the locals call L'Avant Comptoir, for wine and tapas. — Time Out

Le Comptoir du Relais has quickly become known as a modern French bistro with no-reservations lunches and hard-to-get reservations dinners. — Travel + Leisure

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

Yves Camdeborde led the pack of French chefs who eschewed the Michelin rat race and founded the ’90s Bistro Moderne movement. — BlackBook

Le Jules Verne

French 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

The ultra-luxe (but not overly heavy) gastronomic food and smart decor match the setting. — Rough Guide

Even “just coffee” comes with an impressive assortment of bite-size macaroons, madeleines, and chocolates. — Travel + Leisure

This is no tourist trap: the Jules Verne on the second platform of the Eiffel Tower is now one of the hardest dinner reservations to obtain in Paris. — DK Eyewitness

Benoit

French 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

A "veritable icon", this century-old address in the 4th, "revived" by Alain Ducasse, is "still one of the most dependable" for "high-class bistro" fare. — Zagat

A gem of a Parisian bistro, super-chef Alain Ducasse has retained the faux-marbre, polished-brass, and lace-curtain decor created in 1912. — DK Eyewitness

There's something weighty about this historical monument; every mayor of Paris has dined here since the restaurant was founded in 1912. — Frommer's

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

Epicure

French 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Chef Eric Frechon is in charge of this "paradise of gastronomy" at the Hôtel Bristol, delivering "phenomenal" Haute Cuisine in what was once the summer dining room. — Zagat

Decorated by Pierre-Yves Rochon in white tones with flowery curtains and golden candelabras, the dining room of Epicure overlooks a French formal garden featuring huge magnolias. — Gayot

The bright dining room overlooking the garden boasts a restrained, distinguished elegance in which the glamour of the 18th shines forth. — Michelin Guide

Chef Eric Frechon and pastry chef Laurent Jeannin have created a menu of market-fresh, French-influenced dishes. — Travel + Leisure

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

Back to Search Results

Filters  

  • Budget
    46 results under $35
  • Midrange
    490 results between $35 and $70
  • High-end
    252 results over $70

or use your email address:

Register Login

Already have an account?

Log in →
Forgot password?

Don't have an account yet?

Register →