- Our Guide to Paris
- About the Mouth
- Discussion Forum
- Tours & Tastings
- Taste of Montmartre
- Best of the Marais Food Tour
- Taste of the Historic Les Halles Market District
- Taste of the Latin Quarter
- Tour de Fromage – exploring the exceptional cheeses of France
- Sweet Paris: the Chocolate & Pastry Extravaganza
- The Bar à Vin Scene: Wine Bars of Eastern Paris
- Taste of Saint-Germain
After success on Top Chef, and with a grant from the city of Paris (for “alimentary encouragement”), Brice Morvent opened this counter-service resto in the marché Saint Martin, serving unfussy contemporary cooking.
There’s an interesting thread going in our discussion forum on the service in Paris restaurants, one that’s asking the question, is it getting worse?
A contemporary bistro on the Ile Saint-Louis from noted chef Antoine Westermann, where vegetables rule.
This wine bar next door to (and run by) Le Chateaubriand boasts food by Inaki Aizpitarte, a smooth marble design by Rem Koolhaas and Clement Blanchet, and a great selection of affordable vins naturels
Chef Frederic Verdon (ex-Ducasse) runs the kitchen at this rooftop address just off the Champs-Elysées. Sleek and chic.
This upper Marais wine bar serves charcuterie, cheese, salads, and sandwiches to go along with 5€ glasses, or a bottle from their cave next door.
American chef Daniel Rose offers a menu that changes with the seasons, and his whim. A very tough reservation.
The smaller sibling of the grand brasserie Le Dôme, just around the corner.
After working for Ducasse for seven years, Kei Kobayashi has opened an eponymous restaurant in the old Gerard Besson space, offering four or five courses at lunch (38/48€) and six or eight (75/95€) at dinner.
A regional table serving up Burgundian classics like jambon persillé, frog’s legs, escargots, and boeuf bourguignon.
Game season is a special time in Paris restaurants, with gibier à plumes (wild birds) arriving in late Autumn and gibier à poils (hare, boar or deer) turning up in the early winter. For those who aren’t quite sure how to play the game, we’ve compiled some resources to help guide you through the forest of options.
Yunnan cuisine of southwestern China is showcased at this bright spot in the 9th.
Now open: Racines, version 2.0, featuring the same product-driven cooking as the original, in a Philippe Starck-designed space.
An Izakaya joint, serving small plates, Japanese beer and cocktails, in the heart of the touristville.
Our Food & Wine Tours
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Upcoming Food & Wine Tours
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