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Restaurant Le Meurice Alain Ducasse vs Benoit

Both Benoit and Restaurant le Meurice Alain Ducasse are praised by professional travelers. Overall, Restaurant le Meurice Alain Ducasse is preferred by most reviewers compared to Benoit. Restaurant le Meurice Alain Ducasse is ranked #10 in Paris with approval from 10 sources like Travel + Leisure, BlackBook and Michelin Guide.

Restaurant Le Meurice Alain Ducasse
Restaurant Le Meurice Alain Ducasse
9 / 10
228 rue de Rivoli-Hotel Meurice, 75001 Paris
From $0 /night
Insight Guides Insight Guides
"The very best ingredients cooked in a subtle and understated way by chef Yannick Alléno. Some of the finest cooking in Paris."
Zagat Zagat
4.7
""This is what heaven must be" enthuse the admirers of these "sublime", "highly exciting" Haute Cuisine dishes." Full review
BlackBook BlackBook
"When Restaurant Magazine named le Meurice among the "World's 50 Best Restaurants" they described the place as "classic, timeless, shameless"."
Gayot Gayot
17.0
"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." Full review
DK Eyewitness DK Eyewitness
"Yannick Alleno has established himself as one of the finest chefs in Paris, and a meal here is as carefully orchestrated as a ballet."
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Benoit
Benoit
8 / 10
20 rue Saint-Martin, 75004 Paris
From $33 /night
Fodor's 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 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 Travel + Leisure
"The menu favors elegant French favorites like duck pâte, roast pigeon, and escargots in their shells with garlic butter." Full review
Zagat 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." Full review
Gayot 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." Full review
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