The smaller sibling of the grand brasserie Le Dôme, just around the corner.
Oysters and a wide array of fruits de mer, in an airy blue and white room that will take you from Batignolles to the Brittany coast.
The neo-classical pavillion that houses Ledoyen is owned by the city of Paris, which seems to make sense given that this is one of the city’s oldest and most grand restaurants.
At this small, contemporary bistro near the Centre Pompidou, Chef Mickael Gaigner shows off his skills — honed in high end kitchens — at reasonable prices.
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.
Since 1992, chef Katsuo Nakamura has been impressing Parisians with formidable skill and quiet rigor at this tiny Ile Saint-Louis sushi bar.
Take a seat at the counter of this slick little sushi bar and watch chef Aroun Tanovan turn out pristine sashimi, riotous rolls of pink and green, and salads of seaweed, ginger, and yuzu.
This seafood restaurant Rech, around since 1925, is now part of the Alain Ducasse bistro collection.
Gael Orieux’s menu at the polished and posh Auguste is all about seafood.
This historic spot is known for oysters and grand platters of fruits de mer, as well as its classified, Louis Majorelle – designed art deco toilettes.
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.
Le Dôme, with its sparkling platters of fruits de mer, remains an address for power lunches and tourists looking to rub shoulders with Hemingway’s ghost while getting their fill of zinc and iodine.
Francis Dubourg grows his oysters in the Arcachon basin and brings them direct to Paris for tasting in this adorable room outfitted to feel like a seaside shack.
A classic Montparnasse café and brasserie, serving standards like onion soup and steak tartare all day, along with oysters and other seafood in season.
Chef Antoine Heerah draws from the flavors and ingredients of his native Mauritius — and all around the Indian ocean — and fuses them with French technique.
The original L’Atelier, in what’s now a global empire.
Upcoming Food Tours
Taste of Paris
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Cherry tomato salad
22 May 2012
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Cherry tomato salad
(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
