Tag Archives: more than 100€

Design by Patrick Jouin and Sanjit Manku

Alain Ducasse at the Plaza Athénée

Alain Ducasse’s flagship at the Plaza Athénée remains one of the bastions of French gastronomy. Since autumn 2014, the restaurant has reoriented its cuisine around fish, cereals and vegetables.

Practical information

Address: 25 avenue Montaigne, 75008
Nearest transport: Alma-Marceau (9)
Hours: Dinner, Monday-Friday; lunch, Thursday-Friday; closed Saturday and Sunday.
Reservations: Book many weeks in advance
Telephone: 01 53 67 65 00
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Haute Cuisine
Website

Reviews of interest

François-Régis Gaudry (2014) “Vu la sincérité méticuleuse et la précision diabolique que son chef exécutif, Romain Meder, déploie dans chacune de ses assiettes, on serait plutôt tenté d’y déceler une nouvelle étape dans l’avantgarde gastronomique: celle d’une frugalité exquise, saine et vertueuse. Le Ducasse du siècle? ”

Bruno Verjus (2012) “Bouchées après bouchées, l’on traverse avec équilibre et sérénité les passerelles qu’il tend entre les ingrédients…chef Christophe Saintagne offre l’un des plus belle carte de ce printemps…Comptez environ de 250 € à 450 € par personne pour un repas exceptionnel.”

Alexander Lobrano (2010) “…while I can’t and won’t comment on whether or not it’s ‘right’ to spend so much money on a single meal, I will say that it was a spectacular evening, that the food was exquisite, and that I still believe that haute cuisine has a rightfully crucial role at the top of the French food chain.”

François Simon (2010) “Le reste du repas louvoie  entre tradition (le coq en pâte jus périgueux en remarquable pithiviers : 90€) et modernisme néo-chic pauvre (le homard avec ses pommes de terre : 90€).On sent à vrai dire, une cuisine à l’écoute de son temps…”

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Le Meurice Interior

Le Meurice

This Michelin 3-star was helmed by Yannick Alleno until he moved on in 2013 after opening his locavore bistro Terroir Parisien. Alain Ducasse took the reigns in September 2013.

Practical information

Address: 228 rue de Rivoli, 75001
Nearest transport: Tuileries (1)
Hours: Closed Saturday and Sunday
Reservations: Book a week or two in advance
Telephone: 01 44 58 10 55
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French
Website

Reviews of interest

Reviews from meals with Alain Ducasse as chef

François-Régis Gaudry (2014) “Sacrée asperge!”

David Lebovitz (2013) “I’m gonna call it and say that the first course was the best thing I ate in 2013. Out came an iron pot with a lid, which was set down between us along with two long forks and little bowls of sorrel mayonnaise. When they lifted the lid, we were presented with a simple tumble of vegetables cooked over a concave demi-circle of coarse, gray salt. Each vegetable was au nature, but each one was the most marvelously flavored vegetable I ever tasted in the last ten years.”

Emmanuel Rubin (2013) “Voilà une table de hauteur jamais hautaine, où l’on s’accorde l’art de se ruiner heureux. Surtout le meilleur Ducasse depuis longtemps!”

Alexander Lobrano (2013) “Ultimately, this was a superb and very daring meal…simple and wholesome.”

Camille Labro (2013) “Alors oui, les prix sont astronomiques, et je préfèrerais toujours une assiette bonne franquette dans un bistro où l’on peut parler fort et rigoler de bon cœur. Mais Ducasse et ses équipes savent créer des moments gastronomiques de haute volée, qui étonnent et détonnent, prouvant que l’on peut cuisiner grand sans rien dénaturer, et que le luxe réside souvent dans les goûts simples et une belle botte de navets.”

Reviews from meals with Yannick Alleno as chef

Gilles Pudlowski (2011) “Bref, voilà une maison au mieux de son style, à redécouvrir le midi pour ce menu fortiche qui exalte les saveurs du terroir parisien avec une confondante habileté.”

Patricia Wells (2010) “Almost too beautiful to eat…”

François Simon (2010) “L’assiette de Yannick Alleno était dans ce genre de magie poétique…”

Alexander Lobrano (2009) “… five days after left the table at Le Meurice, I am still savoring that exquisite spring lunch.”

Food Snob (2009) “…Everything was cooked flawlessly, ingredients were excellent, presentation appealed, but I was just not overwhelmed by deliciousness.”

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Pierre Gagnaire by Meg Zimbeck

Pierre Gagnaire

Pierre Gagnaire is widely regarded as one of the city’s most creative culinary wizards.

Practical information

Address: 6 rue Balzac, 75008
Nearest transport: George V (1)
Hours: Closed Sunday lunch, Closed Wednesday lunch, Closed Saturday
Reservations: Book a week or two in advance
Telephone: 01 58 36 12 50
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French
Special attributes: prix-fixe, prestige ingredients, molecular gastronomy, haute cuisine, superior wine list, exceptional desserts, renowned chef, open Sunday, open Monday

Reviews of interest

François Simon (2009) “La gastronomie dans ces rares moments s’avère être belle et bonne.Mon meilleur repas de l’année…”

Food Snob (2009) “Random combinations of produce, unusual treatments of products, the introduction of science into cooking…Gagnaire utilises all such practices without prejudice.”

Barbra Austin (2009) “This is Fine Dining, capitalized and punctuated with three Michelin stars, all yours for a three-figure price tag before you even mention wine.  It is a special event, an experience…”

Sophie Brissaud (2005) “Si je devais résumer, d’après le dîner d’hier soir, cette cuisine, j’insisterais sur sa délicatesse, sa poésie et sa miraculeuse unité de style.”

Patricia Wells “There is no chef more creative than Pierre Gagnaire is…”

 

 

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Chocolate-Souffle-at-Apicius-by-Food-Snob

Apicius

Operating for more than 25 years, John Pierre Vigato’s Apicius occupies a privileged space in a grand 19th century hotel particulier. Two Michelin stars.

Practical information

Address: 20 rue d’Artois, 75008
Nearest transport: Saint Philippe du Roule (9)
Hours: Closed Sunday, Closed Saturday
Reservations: Book many weeks in advance
Telephone: 01 43 80 19 66
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French, Haute Cuisine
Special attributes: prix-fixe, prestige ingredients, haute cuisine, superior wine list, open Monday, valet parking

Reviews of interest

Le Figaro (2010) “Jean-Pierre Vigato y mélange avec justesse produits nobles et roturiers (sa tête de veau fait courir les fadas d’abats), sur fond de haute tech nicité…”

Food Snob (2009) “The food could not be faulted for its execution or flavour with good ingredients used simply and effectively. What stood out was the distinct taste that each element of a dish had, as did the superb soups that supplemented some of the courses – I can see why this was a theme as these are clearly a strength of the kitchen’s. Vigato’s cooking is noted for the juxtaposition of bistro and haute cuisine traditions…”

 

 

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Laurent by Meg Zimbeck

Laurent

Luxury and history come together at Laurent, where you can dine in the former hunting lodge of Louis XIV or, better yet, at a table in the garden. Fine dining, fine setting.

Practical information

Address: 41 avenue Gabriel, 75008
Nearest transport: Champs-Elysées Clemenceau (1, 13)
Hours: Closed Sunday, Closed Saturday lunch
Reservations: Book a few days in advance
Telephone: 01 42 25 00 39
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French
Special attributes: prix-fixe, haute cuisine, superior wine list, outdoor dining, good for groups, event space, open Monday, valet parking

Reviews of interest

Patricia Wells (2011) “…the sort of rare restaurant that makes Paris Paris…A recent lunch highlighted the chef’s ability to combine upgraded classic French dishes with items rarely found on luxury menus. Fresh meaty morels in a foam of sauce poulette; the tenderest cod cheeks paired with artichokes and mushrooms; beautifully braised veal flank teamed up with juicy swiss chard ribs…”

Chroniques du Plaisir (2010) “La bonne nouvelle, côté assiettes, c’est aussi qu’ici on « cuisine ». Si la cuisine d’assemblage, même fort bien faite vous lasse, vous trouverez ici le plaisir de goûter des plats dont on connaît la complexité de réalisation.”

 

 

 

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L'Ambroisie 2 by Food Snob via Flickr

L’Ambroisie

Everything at L’Ambroisie, from the Place des Vosges setting to the piles of caviar to the prices, could be described as aristocratic. A Michelin three-star.

Practical Information

Address: 9 place des Vosges, 75004
Nearest transport: Saint-Paul (1)
Hours: Closed Sunday and Monday
Reservations: Book many weeks in advance
Telephone: 01 42 78 51 45
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, haute cuisine
Special attributes: prix-fixe, haute cuisine, superior wine list, exceptional desserts, excellent cheese course, renowned chef

Reviews of interest

Bruno Verjus (2012) “J’admire Bernard Pacaud pour son obsession de la qualité, son exigence dans le choix des fournisseurs et des produits qui honorent la haute cuisine française. A l’Ambroisie l’on croise, pour le service et pour les mets, tradition et élégance, classicisme et modernité. ”

Chrisoscope (2011) “C’était tellement exceptionnel, tellement unique que je suis bien incapable de dire combien ça vaut.”

Chrisoscope (2010) “…avec sa maitrise parfaite des grands classiques, sa salle plaisante, son service impeccable…ma table préférée en 2010…”

Food Snob (2009) “On the one hand, I was pretty sure I had eaten some of the most brilliant food of my life. On the other, I was not sure how much I had enjoyed it.”

Julot (2008) “…reserved to the happy few. Clearly, the restaurant is not even interested in making you the meal of your life. Not even a very special party. They’re focused on an aristocratic model of almost daily ‘you can’t afford it if you have to ask about the price’ food model.”

 

 

 

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Taillevent via taillevent.com

Taillevent

This institution of fine dining changed hands in 2011.

Practical information

Address: 15 rue Lamennais, 75008
Nearest transport: Etoile (1, 2, 6, RER A)
Hours: Closed Saturday and Sunday
Reservations: Book a week or two in advance
Telephone: 01 44 95 15 01
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, Haute Cuisine
Special attributes: prix-fixe, haute cuisine, superior wine list, open Monday, valet parking

Reviews of interest

Patricia Wells (2012) “Today, the club-like restaurant is as alive, alert, and up-to-date as any I know. Today, the club-like restaurant is as alive, alert, and up-to-date as any I know. As it always did, it provides the very definition of modern French haute cuisine. Chef Alain Solivérès and his pastry chef Matthieu Bijou make this one of the finest dining spots in the country. They both know how to update classics to modern-day tastes and expectations, working always with the finest of ingredients.”

François Simon (2008) “Le restaurant faisait de la bonne cuisine depuis belle lurette. Il n’a pas changé en une saison, ni failli sur une tartelette aux mirabelles. La question serait plutôt : valait-il ses trois étoiles?”

 

 

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l_atelier-de-joel-robuchonviafoodsnob

L’Atelier Saint-Germain de Joël Robuchon

The original L’Atelier, in what’s now a global empire. Known for a particular brand of relaxed fine dining, our contributors nonetheless voted it on to our list of Five Great Steak Frites in Paris. Note: Reservations are ONLY accepted for the first seatings of each service. Otherwise, it’s first-come-first-served.

Practical information

Address: 5 rue Montalembert, 75007
Nearest transport: rue du Bac (12)
Hours: Open every day
Reservations: Reservations accepted ONLY for the 11:30 am and 6:30 pm seatings – Book many weeks in advance
Telephone: 01 42 22 56 56
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French
Special attributes: prix-fixe, small plates, prestige ingredients, haute cuisine, renowned chef, standout seafood, good for solo dining, open Sunday, open Monday, valet parking

Reviews of interest

Chrisoscope (2012) “Bien que la qualité de l’assiette et des produits restent excellents, j’ai été déçu par le reste lors de notre dernier déjeuner…après l’ouverture de l’Atelier de Robuchon au Drugstore Publicis sur les Champs Elysées et des départs/rotations de personnel, les équipes en salle et en cuisine m’ont semblé plus jeunes, moins appliquées et moins rigoureuses… Enfin, la clientèle est très nettement composée de touristes.”

Patricia Wells (2010) “An astonishingly delicious celebratory lunch…Best taste of the day was certainly the sea bream carpaccio, feathery petals of fish marinated in citrus juice, plenty of lime zest, perfectly seasoned with olive oil and salt.”

Food Snob (2009) “Service was very pleasant…Unfortunately, I found the food unimpressive…”

 

 

 

 

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l'Arpège by Meg Zimbeck

L’Arpège

Alain Passard spins turnips into gold at this vegecentric (but not vegetarian) three star restaurant.

An absolute favorite

Practical information

Address: 84 rue de Varenne, 75007
Nearest transport: Varenne (13)
Hours: Closed Sunday, Closed Saturday
Reservations: Book many weeks in advance
Telephone: 01 47 05 09 06
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French
Special attributes: prix-fixe, market-based cooking, prestige ingredients, haute cuisine, superior wine list, exceptional desserts, renowned chef, vegetarian options, open Monday

Reviews of interest

Patricia Wells (2011) “A big disappointment, once again. We sampled the 120 euro garden luncheon, and Passard turns out to be a real Johnny one note in the potager…course after monotonous, unimaginative course turned out a little more than I could bear of carrots, beets, turnips, onions. Dish after dish I kept waiting for Passard to finish the sentence. But he never did.”

François Simon (2010) “…Passard…cultive lui-même ses légumes non loin de Paris, travaille le thème dans tous les sens, son restaurant est sans doute l’un des meilleurs observatoires sur le thème.”

Sophie Brissaud (2009) “…le poème végétal d’Alain Passard s’élève désormais avec une délicatesse infinie, une maîtrise arrivée au stade du jeu permanent.”

Ulterior Epicure (2009) “…Rarely does a chef cook vegetables well. Even scarcer is a chef who can cook vegetables well AND do something interesting with them…Passard does both, and more.”

Food Snob (2009) “…there is Passard’s panache and flair, his creative and culinary genius to contend with. This is most keenly felt via his valuable vegetables.”

 

 

 

 

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Sur Mesure via mandarinoriental.com

Sur Mesure

The man behind the curtain in this white-on-white, Kubrick-esque space in the new Mandarin Oriental is molecular master Thierry Marx.

Practical information

Address: 251 rue Saint-Honoré (in the Mandarin Oriental hotel), 75001
Nearest transport: Tuileries (1)
Hours: Closed Sunday and Monday
Reservations: Book a week or two in advance
Telephone: 01 70 98 78 88
Website
Average price for lunch: more than 100€
Average price for dinner: more than 100€
Style of cuisine: modern French
Special attributes: molecular gastronomy, haute cuisine, renowned chef, valet parking

Reviews of interest

François Simon (2011) “…une sorte de galaxie post El Bulli, traumatisée par Ferran Adria et cherchant dans l’obscurité l’interrupteur. Le serveur annonce l’entrée, pardon …un <opus>,  (anagramme de oups):  un œuf défractionné avec six petits pois qui montent sur un toboggan de parmesan. Est ce bon ? Pas franchement. Mais, c’est complexe (dix saveurs au minimum) , ce qui, en soi, n’est pas un goût.”

Gilles Pudlowski (2011) “..ça déménage, bouscule les papilles, les yeux, les habitudes. Balance entre les modes. Flirte avec le moléculaire, retombe sur le réel….c’est une expérience remuante, fine, vive, légère, vous laissant, in fine, l’estomac net et sans nulle lourdeur, le palais nettoyé, remis à neuf, sous le regard, apaisant, apaisé, d’un service enthousiaste.”

Alexander Lobrano (2011) “Main courses will also demonstrate Marx’s prolific gastronomic imagination, commitment to healthy eating, and fascination with both Japan and new culinary techniques, including his signature risotto of bean sprouts and truffles in soy milk foam…”

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L'Instant d'Or via linstantdor.com

L’Instant d’Or

What started as modern haute cuisine in the Golden Triangle has relaxed into a sort of posh neo-brasserie.

Practical information

Address: 36 avenue George V, 75008
Nearest transport: George V (1)
Hours: Lunch and dinner, Tuesday-Saturday; closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 47 23 46 78
Average price for lunch€60-100
Average price for dinner€60-100
Style of cuisine: modern French
Special attributes: valet parking

Reviews of interest

Emmanuel Rubin (2014) “Changement de toque et valse complète de la carte qui en finit avec la cuisine de pointe pour lui préférer un style «néo-brasserie» bien sous tous rapports.”

Thierry Richard (2012) “Deux coups de cœurs à table : Bar de ligne en carpaccio avec crème d’huîtres et caviar de France (d’une fraîcheur émouvante dans sa décoration florale) et Spaghettis maison à l’encre de seiche et homard bleu…si vous voulez parler contrats ou séduire une belle des beaux quartiers, pas d’hésitation, cette adresse est faite pour vous.”

Alexander Lobrano (2012) “I was impressed by the humbleness of Duka’s technical skills–he’s a remarkably good cook but he doesn’t show off. Instead, he let’s his produce star…though it’s far from being cheap, L’Instant d’Or is actually a very good buy. Why? You’re getting intelligently original modern French haute cuisine for half the price of what you’d spend elsewhere in the neighborhood, and the tongue-in-cheek art-gallery decors of the three very differently decorated dining room proposed very different settings as well.”

Emmanuel Rubin – Le Figaro (2012) “Un chef de discrétion, des assiettes soignant l’allure, des appellations disposant la truffe et le homard, une cave ne se compliquant pas plus l’existence qu’à déléguer grands bordeaux et jolis bourgognes et, au final, ce sentiment d’une maison qui s’habille le soir.”


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Le Jules Verne via lejulesverne-paris.fr

Le Jules Verne

Perched high in the Eiffel Tower, the restaurant was taken over by Ducasse, and his chef Pascal Féraud offers a menu of classics, befitting of the location (foie gras in many forms, escargots, tournedos de boeuf, Bresse chicken, savarin a l’Armagnac). One Michelin star.

Practical information

Address: The Eiffel Tower, 75007
Nearest transport: Bir Hakeim (6) or Trocadero (6, 9)
Hours: Open every day
Reservations: Book a week or two in advance
Telephone: 01 45 55 61 44
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, haute cuisine
Website

Reviews of interest

Ruth Reichl (2014) “It was, from start to finish, a miserable experience… I have never had such bad service in an expensive restaurant… food that reminded me of nothing so much as first class airline food.”

Caroline Mignot (2011) “..la carte nous ramène bien dans l’hexagone, les étendards de la cuisine françaises sont là, langoustine, ris de veau, volaille de Bresse, profiteroles, savarin…la magie du lieu participe autant, si ce n’est plus, de celle de la cuisine…”

David Lebovitz (2008) “Once they hit their stride, and hopefully they will, I hope they combine the well-prepared food with perfectly-polished service, worthy of such a dramatic setting.”

François Simon (2007) “C’est assez impressionnant de dîner ainsi au dessus d’une des plus belles cités de la terre. Les desserts, par chance, ne jouent pas aux Einstein (savarin à l’armagnac, soufflé au citron vert). Service véloce avec cette niaque propre aux premiers jours. Paris compte aujourd’hui un nouveau (bon) restaurant.”

 

 

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Epicure (formerly Le Bristol)

The gastronomic table at Le Bristol hotel has been renamed, but revered chef Eric Frechon remains at the stove. The dining room has been renovated, too, offering a view onto the hotel gardens. Three Michelin stars.

Practical information

Address: 112 rue Faubourg St. Honoré, 75008
Nearest transport: Miromesnil (9, 13)
Hours: Open every day
Reservations: Book many weeks in advance
Telephone: 01 53 43 43 40
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French
Special attributes: prix-fixe, haute cuisine, superior wine list, exceptional desserts, renowned chef, outdoor dining, open Sunday, open Monday, valet parking

Reviews of interest

Alexander Lobrano (2010) “…it was a challenge to remain focused on the conversation when I was experiencing so much private pleasure from what we ate….veal sweetbreads cooked in a tobacco leaf and served with a puree of Jerusalem artichokes with a coffee and reglisse jus. Nothing I’ve eaten all year provided more solid evidence of the absolute genius of French cooking.”

Alexander Lobrano (2008) “I’ve been following talented chef Eric Frechon’s cooking ever since he first went out on his own…Everything about this meal was superb–setting, service and food.

François Simon “Sa cuisine oscille entre répertoire classique où il excelle (superbe lièvre à la royale, un chouia trop salé, mais explosant de bonté dans sa nuit de noir velours) et l’invention dans laquelle il se croit convoqué.”

 

 

 

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jretoile

L’Atelier Etoile de Joël Robuchon

Joël Robuchon’s empire expands again with the opening of another Atelier, this time on the Champs Elysées. This one is bigger than the left bank outpost, with an actual dining room in addition to the trademark counter seating.

Practical information

Address: 133 avenue des Champs Elysées, 75008 (in the Publicis complex)
Nearest transport: Etoile (1, 2, 6, RER A)
Hours: Open every day
Reservations: Book many weeks in advance
Telephone: 01 47 23 75 75
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French
Special attributes: prix-fixe, small plates, prestige ingredients, haute cuisine, superior wine list, exceptional desserts, renowned chef, standout seafood, open Sunday, open Monday, valet parking

Reviews of interest

Patricia Wells (2011) “the bright red and black space is already full of glittery Las Vegas-style drama. But the real scene is what’s on the plate and what happens to your palate with each pleasurable bite… [a] specialty not to be ignored is the penetrating bite of smooth and pungent foie gras set in a dense port jelly, topped with a soothing Parmesan cream. Mouthfilling, intense, unforgettable..”

François Simon (2010) “…on retrouvera la percussion de la Rive Gauche avec sans doute une gentille différence de clientèle…”

 

 

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Lasserre via restaurant-lasserre.com

Lasserre

If the walls at Lasserre could talk, they would tell stories about white doves, Marc Chagall, ortolan, and Audrey Hepburn, stories of glitterati and résistants taking their truffled macaroni under the retractable roof.

Practical information

Address: 17 avenue Franklin Roosevelt, 75008
Nearest transport: Franklin Roosevelt (1, 9)
Hours: Dinner, Tuesday-Saturday; lunch, Thursday-Friday; closed Sunday
Reservations: Book a few days in advance
Telephone: 01 43 59 02 13
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French
Website

Reviews of interest

Philippe Toinard (2013) “Une institution qui a toujours su jongler entre tradition et innovation, entre plats d’hier et plats de demain.”

Caroline Mignot (2013) “J’ai l’impression d’avoir quitté la salle par le toit qui s’ouvre et se ferme, je suis dans une autre galaxie, je ne peux m’empêcher de m’exclamer par moments et me tais aussitôt.”

Alexander Lobrano (2011) “…langoustines in a ginger-lime spiked seafood boullion..tender but firm slices of sea bass with with a brilliantly extravagant garnish of black truffles shaved at the table…so good that I knew that Moret was really galloping after breaking free of the Ducasse stable…”

Julot (2009) “…these waiters seems to be from another time, friendly in fact, but obviously distant, professional, somewhat ironic. Don’t let the attitude fool you: they’re here to please you…Unlike other top restaurants in town, the value lunch at Lasserre regularly features the top hits of the house like the macaronis, the pigeon “André Malraux”, the “timbale” of strawberry….”

Food Snob (2009) “I was in another world. One of pastel pinks and coral colours, silver peacocks, gilded crystal cups, duck à l’orange, dancing figures, live piano music and roofs that opened. It was not like any restaurant I had ever eaten in and possibly never will again.”

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Il Carpaccio

Cucina povera? Not at this high-end Italian in the Royal Monceau.

Practical information

Address: 37 avenue Hoche, 75008 (in the Royal Monceau)
Nearest transport: Étoile (1, 2, 6, RER A)
Hours: Lunch and dinner, every day
Reservations: Book a week or two in advance
Telephone: 01 42 99 89 71
Website
[cetsEmbedGmap src=http://maps.google.com/maps/ms?msid=202475318786031781734.0004b0bfb728a54b6c1f9&msa=0&ll=48.876006,2.300348&spn=0.014705,0.037937 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no] View a map of all of our restaurants here.
Average price for lunch: more than 100€
Average price for dinner: more than 100€
Style of cuisine: Italian
Special attributes: open Sunday, open Monday
Type of crowd: style hounds, suits
Interior: elegant & luxe
Atmosphere: formal

Reviews of interest

  • Thierry Richard (2011) “les assiettes qui s’ensuivent ne décoivent pas dans cette veine italo-sophistiquée qui passe les standards transalpins à la moulinette de la modernité….dans son genre haut du panier, l’une des meilleures tables italiennes de la capitale. Service de palace et prix à l’avenant.”
  • Alexander Lobrano (2011) “The remodeled Il Carpaccio is very pretty…Unfortunately, even though Rispoli’s debut dish–mackerel with Italian fatback, preserved lemon and a salad of  bitter greens–was very pretty, it was also monastic and very bland, odd for such a full-flavored fish. Next up, a fancy vegetable minestrone… again, very bland.”
  • Emmanuel Rubin – Le Figaro (2010) “une Italie comme on en croise rarement…Tête de cèpe farcie : si l’automne avait un goût, ce plat lui ressemblerait ! Tortellini de pintade, châtaigne et son bouillon : on en boufferait jusqu’à la porcelaine de l’assiette.”

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Le Cinq

Le Cinq

Haute cuisine in the George V hotel.

Practical information

Address: 31 ave George V, 75008
Nearest transport: George V (1)
Hours: Open every day
Reservations: Book many weeks in advance
Telephone: 01 49 52 70 00
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, Haute Cuisine
Special attributes: prix-fixe, prestige ingredients, haute cuisine, superior wine list, exceptional desserts, open Sunday, open Monday, valet parking

Reviews of interest

Caroline Mignot (2010) “…grand moment de gastronomie et de service en salle, une vraie complicité entre tous les acteurs de la salle…”

Julot (2009) “…One good meal is not enough for a definitive statement, but this is going in the right direction and consistently has been in the last few months.”

Alexander Lobrano (2008) “Briffard cooks like a Swiss watchmaker, with such an exultant precision that his occasional creative cautiousness is veiled by a dazzling perfection.”

Emmanuel Rubin – Figaroscope (2008) “Produits impérieux, maîtrise insatiable, sa cuisine ne souffre guère les critiques…”

 

 

 

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L'Ami Louis front by Food Snob

L’Ami Louis

It’s possible that this legendary address serves the most famous — and expensive — roast chicken in the world. A roster of VIP regulars (hello, Bill Clinton) who make this a difficult reservation for us plebes.

Practical information

Address: 32 rue Vertbois, 75003
Nearest transport: Arts et Metiers (3, 11)
Hours: Closed Monday and Tuesday
Reservations:  Book many weeks in advance
Telephone: 01 48 87 77 48
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French
Special attributes: prestige ingredients, superior wine list, open Sunday

Reviews of interest

Patricia Wells (2012) “For sure, the décor at this 1930’s bistro  — which has been a worldwide icon since the 1950’s — rates as among the most dilapidated in Paris. Dingy, dark, faded, ramshackle. But, OH that roast chicken. The L’Ami Louis secret, of course, is kitchen’s oak-wood fired oven, offering a sweet, soft, and yet intense heat, making for a succulent bird that is up there with the best – if not THE best – in Paris…A place that every Paris Food Lover should experience, at least once.”

François Simon (2011) “Le poulet frites est un des meilleurs de la capitale…un foie gras très banal, servi de façon spectaculaire en deux grosses tranches  prix tout aussi déridants : 58 euros…Il y a à Paris beaucoup de bistrots épatants, mais celui-ci est singulier dans sa dimension mondaine…”

A.A. Gill – Vanity Fair (2011) “…L’Ami Louis really is special and apart. It has earned an epic accolade. It is, all things considered, entre nous, the worst restaurant in the world.”

Julot (2009) “…how is L’Ami Louis’ roast chicken? It’s pretty good…Likewise, snails, asparagus, lamb, beef chop, fruits are all of exceptional quality at l’Ami Louis. They are all prepared simply, precisely, justly…”

Food Snob (2009) “…there is something so attractive about the rustic excess and heartiness of it that it is hard to ignore…”

François Simon (2007) “L’Ami Louis appartient tout simplement à ce genre d’adresses trempées dans le métal.”

 

 

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Les Ambassadeurs

Les Ambassadeurs (currently closed)

CURRENTLY CLOSED UNTIL 2015. Pretend the financial crisis never happened, and book Les Ambassadeurs, where the young chef Christopher Hache is making a name for himself. One Michelin star.

Practical information

Address: 10 place de la Concorde, 75008
Nearest transport: Concorde (1, 8, 12)
Hours: Closed Sunday, Monday, and Saturday lunch
Reservations: Book many weeks in advance
Telephone: 01 44 71 16 16
Website
[cetsEmbedGmap src=http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=202475318786031781734.0004a531242d600c02008&ll=48.86631,2.321248&spn=0.006931,0.019183&z=16 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no]View a map of all of our restaurants here.
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French, Haute Cuisine
Special attributes: prix-fixe, prestige ingredients, haute cuisine, superior wine list, renowned chef, valet parking
Type of crowd: suits, foodies
Interior: elegant & luxe
Atmosphere: formal

Reviews of interest

  • Gilles Pudlowski (2011) “une équipe de cuisine motivée et un service souriant sans ostentation…tout ce qui se propose là, sur un mode classique allégé, savant, renouvelé, est frappé du sceau de la qualité, du sérieux, de la rigueur et de la fraîcheur…
  • Alexander Lobrano (2010) “I liked my lunch very much, too…my starter of ormeaux sauvage (wild abalone) with mousseron mushrooms, peas and lardons was superb, and Hache, who previously trained with Senderens and Eric Frechon, among others, really showed his well-drilled technique with impeccably cooked veal sweetbreads with crushed cashews and sauteed cabbage…”
  • François-Régis Gaudry – L’Express (2010) “…à l’arrivée, cette déclinaison monovégétale et maniériste ne vaut pas la botte telle quelle, sans autre artifice. Preuve qu’on peut avoir beaucoup de personnel et manquer encore un peu de personnalité…Le chef pâtissier?…Il s’appelle Jérôme Chaucesse. Ce fut le vrai héros de la soirée.”
  • Pudlo (2010) “Bref, Christopher Hache est l’une des belles découvertes du Paris gourmand du moment. A 28 ans, cette tête bien faite et bien pleine compose une partition néo-classique, précise, fraîche, légère, somptueuse, épaulée par une équipe performante.”
  • François Simon “…si vous voulez savoir de quel bois se chauffe la cuisine française, cette table fait partie des expressions de la tendance.”
  • Le Figaro (2008) “La magie opère toujours pour le palace de la Concorde et la cuisine cinglante de Jean-François Piège…”

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