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L'Arpege vs Benoit
Both Benoit and L'Arpege are rated highly by expert writers. On balance, L'Arpege ranks significantly better than Benoit. L'Arpege is ranked #2 in Paris with accolades from 14 reviews including Time Out, Travel + Leisure and The World's 50 Best Restaurants.
L'Arpege
Concierge
Fodor's
Lonely Planet
Travel + Leisure
Zagat
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84 rue de Varenne, 75007 Paris
From $0 /night
Concierge
"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."
Fodor's
"His dishes elevate the humblest vegetables to sublime heights."
Full review
i
The understated decor places the emphasis firmly on the food, but try to avoid the gloomy cellar room.
Lonely Planet
"Triple Michelin-starred chef Alain Passard specialises in vegetables and inspired desserts like his signature tomatoes stuffed with a veritable orchard of a dozen dried and fresh fruits."
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Travel + Leisure
"Live out the ultimate farm-to-table fantasy with a meal at chef Alain Passard's Michelin three-starred restaurant."
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Zagat
4.5
""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."
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Benoit
Fodor's
Insight Guides
Travel + Leisure
Zagat
Gayot
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20 rue Saint-Martin, 75004 Paris
From $33 /night
Fodor's
"It's a splurge to be here, so go all the way and top off your meal with the caramelized tarte tatin or a rum-doused baba."
Full review
Insight Guides
"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."
Travel + Leisure
"The menu favors elegant French favorites like duck pâte, roast pigeon, and escargots in their shells with garlic butter."
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Zagat
3.8
"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."
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Gayot
14.0
"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."
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