Régis’ fantastic oysters come from the Marenne-Oleron and are available for dégustation on the spot in the sea blue dining room, to to take home. Take note: Like most oyster bars, Régis has a long summer closure.
A glossary of superlatives could be culled from the reviews of Le Cinq (sublime, exquisite, sumptuous, dazzling), where chef Eric Briffard has been “respectfully and very subtly reinterpreting the grand classics of French cooking” since 2008.
Pascal Barbot continues to impress diners (those who manage to get a reservation) with a culinary high wire act that is both grounded and innovative, French and global, serious and playful.
Critics continue to wax poetic over chef Yannick Alleno’s astounding cooking at this bastion of fine dining. But the real poetry is there on each masterfully composed plate. A Michelin 3-star.
The original L’Atelier, in what’s now a global empire.
Outside, it’s the city’s oldest covered passage. Inside, it’s some of this city’s most forward-thinking cuisine. Chef Shinishi Sato and his Japanese team make precise, poetic use of pristine French ingredients (Desnoyer, Thiébault, Bordier…) and have recently earned a second Michelin star.
This self-taught modernist chef’s signature dishes include an oyster sorbet, chicken cooked with licorice root, and a “larme” (tear) of chocolate.
Pierre Gagnaire is widely regarded as one of the city’s most creative culinary wizards.
Chef Christophe Pélé sold and left Bigarrade in early 2012. A new chef from the nearby Bristal has taken over.
Alain Passard spins turnips into gold at this vegecentric (but not vegetarian) three star restaurant.
Alain Ducasse’s flagship at the Plaza Athénée remains a bastion of French gastronomy.
Benoit Gauthier’s Le Grand Pan unfussily and deliciously serves up superb meats and market-fresh vegetables. If only every neighborhood had a bistro this good…
Crêpes up front and pork (Ibaïona) in the rear. It’s standing room only at Yves Camdeborde’s tapas and wine bar, a hit since it opened in fall of 2009. Go during the off hours or be prepared to be get to know the person next to you very, very well.
Guy Savoy’s excellent service and reliably fine food have fostered a loyal local and international clientele. Note: Savoy will soon be relocating the the Left Bank.
This Breton bistrominique near the Gare du Nord serves a four-course feast featuring dishes that are baked in a massive dining room oven.
Impeccable ingredients, simple prep, cool atmosphere and great prices make Cul de Poule the butt to beat.
Upcoming Food Tours
(Delicious) Things to Do
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Paris Food & Wine Events
1 May 2012
Le Fooding’s Veillées Foodstock festival and another stellar (and free!) wine tasting at Caves Augé.
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Paris Food & Wine Events
