Address: 98 rue Lepic, 75018
Nearest transport: Blanche (2), Abbesses (12)
Hours: Open every day
Reservations: Last minute usually OK
Telephone: 01 42 59 82 89
Average price for dinner: 20-34€
Style of cuisine: Rotisserie
Address: 56 Passage des Panoramas, 75002
Nearest transport: Grands Boulevards (8, 9)
Hours: Dinner Mon-Sat (closed Sun)
Reservations: not accepted
Telephone: 01 44 82 00 62
Average price for dinner: €10-19
Style of cuisine: Japanese
If you think food tastes better in a beautiful room, then you’ll love Le Mini Palais, where refined and playful cooking meets high design in a Paris landmark setting.Eric Fréchon of the Bristol is the consulting chef, present in spirit only, and the menu is as cosmopolitan as the crowd. Book a table on the terrace when weather permits. Open every day, all day.
With beef sourced from renowned butcher Yves-Marie le Bourdonnec, an American pastry chef baking buns and desserts, and (finallly!) a good beer list, this new gourmet hamburger outpost is adding momentum to an already exciting burger trend.
This longstanding neighborhood bistro has a new lease on life thanks to Eiji Doihara, a Japanese chef with a classical French resumé. Expect new takes on old dishes (pot-à-feu of bass with Thiebault vegetables), Japanese touches (tuna belly with basil-wasabi pesto), great ingredients and natural wines. Three-course lunch menu, 24€.
A see-and-be-seen Italian table from Thierry Costes and Thierry Bulot.
Vintage Metro posters decorate the walls of this contemporary bistro, where a Top Chef finalist has taken over the stove. Lunch menus at 17€ and 22€, 35€ and up, à la carte.
Cheap and cheerful cooking from the Shaanxi province, courtesy of Zhao, who hails from Xi’an. Get the pork-filled flatbread.
Empañadas, asado, ceviche, and chimichurri in the heart of the 11th, courtesy of Argentinian chef Fernando de Tomaso.
The hook here is cocktails and club sandwiches made with très-seventh-arrondissement fillings of king crab, Petrossian caviar, and foie gras. The Club becomes a club on the weekends, staying open until 1:30am.
Now open: Racines, version 2.0, featuring the same product-driven cooking as the original, in a Philippe Starck-designed space.
Ingredient fetishists will appreciate Sven Chartier’s reverence for product, and devotees of natural wines will love Ewan Lemoigne’s list. The ingredients may be local, but there are nordic influences at play, too, both in the look of the place and in the pristine cooking, which borders — and sometimes crosses into — austerity. Warning: complaints about the service have been circulating…
It’s all bo bun all the time at this airy annex to the heavily trafficked Le Cambodge.
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