,url-https%3A%2F%2Fwww.tripexpert.com%2Fimages%2Fmarker-fade%402x.png(2.327534,48.85672)/2.3277953267097473,48.86100506303922,13.04583509330725/1280x214@2x?access_token=pk.eyJ1IjoidHJpcGV4cGVydHdlYiIsImEiOiJja2Fud3l2MDcwbXZ0MndyeGF3eGI3ZWhzIn0.zLqNa1RECyZZadF8zfQM5w)
Restaurant Le Meurice Alain DucassevsL'Atelier De Joel Robuchon Saint-Germain
Both establishments are praised by professional reviewers. On balance, Restaurant le Meurice Alain Ducasse scores significantly better than L'Atelier De Joel Robuchon. Restaurant le Meurice Alain Ducasse scores 86 with positive reviews from 10 publications like Rough Guide, DK Eyewitness and Gayot.
Restaurant Le Meurice Alain Ducasse
Insight Guides
Zagat
BlackBook
Gayot
DK Eyewitness
Michelin Guide
Rough Guide Michelin Guide
Travel + Leisure
Not For Tourists Show All Reviews
228 rue de Rivoli-Hotel Meurice, 75001 Paris
From $0/night
Insight Guides "The very best ingredients cooked in a subtle and understated way by chef Yannick Alléno. Some of the finest cooking in Paris."
Zagat4.7
""This is what heaven must be" enthuse the admirers of these "sublime", "highly exciting" Haute Cuisine dishes." Full review
BlackBook "When Restaurant Magazine named le Meurice among the "World's 50 Best Restaurants" they described the place as "classic, timeless, shameless"."
Gayot17.0
"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 "Yannick Alleno has established himself as one of the finest chefs in Paris, and a meal here is as carefully orchestrated as a ballet."
Michelin Guide 3 Stars
"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."
Rough Guide "You might start with foie gras "iodized" in sugar bread, followed by veal sweetbreads with chestnuts, and finish with melted meringue with pink grapefruit and green apple jelly."
Michelin Guide2 Stars
"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." Full review
Travel + Leisure "Philippe Starck’s redo of this Paris institution, including its Michelin three-starred restaurant, features some surreal touches, from table legs shod in fancy footwear to a frosted mirror." Full review
Not For Tourists "Food by Yannick Alléno, design by Starck, a starry combination."
L'Atelier De Joel Robuchon Saint-Germain
Concierge
Fodor's Insight Guides Travel + Leisure Zagat BlackBook Gayot Michelin Guide
Condé Nast Traveler
5 rue de Montalembert, 75007 Paris
From $32/night
Concierge "L'Atelier is innovative, totally nonsmoking, and fun, as long as you don't mind the counter-only service, high-rise stools, and reservation policy."
Fodor's "Robuchon's devoted kitchen staff whip up small plates for grazing... as well as full portions, which can turn out to be the better bargain." Full review
Insight Guides "L’Atelier is more casual (although that’s relative), with a sleek counter and tasting plates of simple yet rich dishes such as lobster salad and whipped potatoes."
Travel + Leisure "Menus include full-size entrées and smaller a la carte dishes, such as foie gras with asparagus, as well as decadent desserts." Full review
Zagat4.5
""Each course is more taste-bud-popping than the previous" at Joël Robuchon's "casually chic" Saint-Germain and L'Étoile duo." Full review
BlackBook "Joël Robuchon “retired” from a three-star career in 1996, only to return in 2003 with a democratic approach that ditches the pomp of haute cuisine."
Gayot15.0
"Joel Robuchon has successfully come up with a contemporary concept: simple French fare served in a chic sushi bar atmosphere." Full review
Michelin Guide1 Star
"Here diners can savour dishes served tapas-style. Superbly executed, in keeping with the art of simplicity!" Full review
Condé Nast Traveler "Robuchon manages to maintain the high quality with addictive dishes like deep-fried langoustines wrapped in Moroccan brick pastry and his unequaled potato purée. - Patricia Wells." Full review
