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Ze Kitchen Galerie vs Benoit

Benoit and Ze Kitchen Galerie are both rated very highly by travel writers. On balance, Ze Kitchen Galerie is preferred by most writers compared to Benoit. Ze Kitchen Galerie scores 85 with accolades from 11 reviews including Not For Tourists, Michelin Guide and Lonely Planet.

Ze Kitchen Galerie
Ze Kitchen Galerie
8 / 10
4, rue des Grands Augustins, Paris
From $0 /night
Fodor's Fodor's
"The cooking shows creativity and a sense of fun." Full review
Frommer's Frommer's
"The setting is a colorful loft space in an antique building with an open showcase kitchen." Full review
Travel + Leisure Travel + Leisure
"Chef William Ledeuil... is a scholar of Asian flavors, grafting them with impeccably French, impeccably modern techniques." Full review
Zagat Zagat
4.2
""Imaginative" fusion dishes "flow from the open kitchen" of chef-owner William Ledeuil, who "successfully" uses Asian herbs, spices and jus on the fish and meat he prepares on a specially..." Full review
BlackBook BlackBook
"William Ledeuil presents an original and artful marriage of French and Asian ingredients across four concept-driven menu sections."
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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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