Paris

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

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

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

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

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

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

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

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

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

Their wine bar is such a beautiful thing. At Frenchie Bar à Vins, the food is just as good as it is at the main spot across the street, but they do not take reservations. — The Infatuation

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

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

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

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

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

They are tempted by the high quality cuisine that showcases seasonal produce, while at the same time paying homage to tradition. — Michelin Guide

A meal here comes as close to the classic haute-cuisine experience as you can find in Paris. — Fodor's

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