Tag Archives: superior wine list

Fish La Boissonnerie restaurant in Paris | parisbymouth.com

Fish (La Boissonnerie)

This popular restaurant and wine bar run by Drew Harre and Juan Sanchez is a sort of Anglo haven, excellent for a quick glass, a solo dinner at the bar, or for those times when you’re just tired of speaking French. Current chef Oliver Clarke is turning out some really solid food. 

  An absolute favorite

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Le Chapeau Melon restaurant in Paris | parisbymouth.com

Le Chapeau Melon

The “bowler hat” began as a wine shop featuring the astute organic selections of Olivier Camus (the former husband/co-owner of Raquel Carena/Le Baratin). Soon after, this caviste began serving dinner to a lucky few on Tuesday though Friday nights. His prix-fixe includes four incredible no-choice courses for less than €30. The selection of bottles that line the walls makes this a delight for any wine lover, and the cooking remains a steal for the price.

 An absolute favorite

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L'Abeille via shangri-la.com

L’Abeille

Housed in in the Shangri-La hotel, this addition to Paris’ haute dining scene set critics abuzz.

Practical information

Address: 10 avenue d’Iéna, 75016
Nearest transport: Iéna (9)
Hours: Dinner only, Tuesday through Saturday; closed Sunday and Monday
Reservations: Book a week or two in advance
Telephone: 01 53 67 19 90
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French, Haute Cuisine
Website

Reviews of interest

François-Régis Gaudry – L’Express (2011) “…chic ultrafrançais…décor très réussi… voilà le chef tout aussi vindicatif sur une poularde de Bresse légèrement fumée, sublimement moelleuse, sertie d’un caviar croquant et chahuté par le mariage amer du sarrasin et du fromage de chèvre.”

Alexander Lobrano (2011) “I ordered the foie gras, also cooked two ways…this dish was the very definition of ‘haute cuisine,’ or the highest cooking, and eating it, I vacillated between deep pleasure and a profound admiration for the chef…L’Abeille is indeed a haute-cuisine restaurant, and a very fine one which seriously enriches the gastronomic landscape of Paris at that.”

Emmanuel Rubin – Figaroscope (2011) “…la cuisine d’ici ose le vent contraire d’un dîner comme un soir de concert autour de recettes très construites, portées sur les variations, ajoutant du subtil au subtil jusqu’à déposer la plupart des mets dans l’aristocratie d’un double service.”

 

L’Ecailler du Bistrot

The “bistrot” in question is carnivore-heaven Paul Bert, just next door. But at L’Ecailler the focus is on seafood, including a gorgeous array of Belon, Utah Beach, and Spéciales. Included in our editors’ list of Five Great places for oysters.

Practical information

Address: 22 rue Paul Bert, 75011
Nearest transport: Faidherbe-Chaligny (8)
Hours: Closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 43 72 76 77
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: Classic French

Reviews of interest

John Talbott (2014) “Their Utah Beach oysters are exceptional but their fish dishes are not always on target… at 19€ [for lunch] it’s quite a bargain.”

Aaron Ayscough (2012) “…despite the eyebrow-raising prices I still had – and continue to have – a great deal of confidence in owner Bertrand Aboyneau’s supremely savvy restateurism. It was a lovely meal…”

François Simon (2010) “…calme, apaisé avec son ardoise de poissons du jour.”

Thierry Richard (2009) ” Des Spéciales du Belon n°3 (quasiment introuvables à Paris, avec un parfum de noisette ultra-percutant), des Utah Beach n°3 (iodées, charnues et tendres comme je les adore)…”

François Simon (2008) “Dans le genre, difficile de trouver mieux…”

John Talbott (2008) “Go? Yes for the oysters and white wine.”

Le Repaire de Cartouche restaurant in Paris | parisbymouth.com

Le Repaire de Cartouche

Chef Rodolphe Paquin continues to gets high marks for simple, hearty food and massive wine list. In May 2014, he transformed the lower dining room (entrance on rue Amelot) into a wine bar specializing in terrines and small plates to accompany.

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bistrot paul bert tarte tatin

Bistrot Paul Bert

The menu at this perennial favorite is seasonally-minded, and a carnivore’s paradise. Not for the faint of heart, or appetite.

An absolute favorite

Practical information

Address: 18 rue Paul Bert, 75011
Nearest transport: Faidherbe-Chaligny (8)
Hours: Closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 43 72 24 01
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: Classic French

Reviews of interest

Le Figaro (2011) “…rapport simple au produit et ce culte de la gourmandise. Même soin apporté à la terrine de campagne maison qu’aux envolées plus fines (pigeon rôti et petits légumes ; lotte au gingembre…) et aux incontournables, dont le mythique paris-brest.”

Bruno Verjus (2011) “Ici l’on tâte et gâte le gourmand. Alors dérive et file le temps au gré de nourritures terrestres. Les desserts, par leurs énormes tailles créent un rapport d’enfance – tendre prodigalité. Du bon, du très bon, du généreux, un véritable bis trop.”

Patricia Wells (2010) “Last night at one of my favorite little places –Le  Bistrot Paul Bert in the 11th — I adored the addition of thinly sliced raw green asparagus. I’ve always preferred to braise my asparagus, but the earthy flavors of these raw veggies changed my mind!… Worth the journey, for sure.”

David Lebovitz (2010) “…it’s hard to go wrong with anything here. You can order from the fixed price menu or split a Côte de Boeuf (steak for two, which they will not cook further than medium-rare), which includes house made frites.”

Meg Zimbeck via Girls’ Guide to Paris (2010) “For those who are sincere in their desire to taste classic bistro fare, there are few places better than Le Bistrot Paul Bert.”

Alexander Lobrano via David Lebovitz (2009) “This crowded and very popular place is one of my favorite bistros in Paris…”

Barbra Austin (2009) “This one is on many people’s list of favorites, including mine…”

François Simon “Un de mes adresses préférées. Gourmand, puissant avec une carte des vins à perdre la nacre de vos yeux…”

Dorie Greenspan (2008) “…one of my hands-down favorite bistros…”

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…”

 

 

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?”

 

 

La Tour d'Argent via latourdargent.com

La Tour d’Argent

Chef Laurent Delarbre has run the kitchen of this landmark since 2010, bringing modern sensibility to the menu while maintaining much of the restaurant’s classic repertoire, including the famous numbered ducklings.

Practical information

Address: 15 quai de la Tournelle, 75005
Nearest transport: Cardinal Lemoine (10) or Pont Marie (7)
Hours: Closed Sunday and Monday
Reservations: Book a week or two in advance
Telephone: 01 43 54 23 31
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, Haute Cuisine
Special attributes: haute cuisine, superior wine list, excellent cheese course, panoramic view, valet parking

Reviews of interest

François Simon (2010) “…à la fois le répertoire daté de la Tour, une gastronomie muséifiée mais désarmante comme ces superbes  quenelles dans leur abstraction poudrée et soyeuse (toute une époque transformant à tour de bras). Le siècle est également présent avec ces plats tranchés, déstructurés, articulant ses diphtongues, procédant par phonèmes, onomatopées.”

Alexander Lobrano (2010) “…a formal space, elegantly decorated, a bit stiff, but the service was just as gallant as I remembered…would I go again? Yes, most definitely, and especially for the 65 Euro lunch menu, which is one of the best buys in town.”

John Talbott (2010) “…everything was perfect…an enormous staff, a monument to French cuisine, a superb view, a fine culinary theater piece and good ingredients.  In addition, I’ll bet if we went back next week the consistency would be impressive.  But there was no wow, no geewhiz, no razzle-dazzle…”

 

 

 

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.”

 

 

lebristolviatelepathicgeorge'sflickr(georgeross)

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.”

 

 

 

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…”

 

 

Les 110 de Taillevent

Taillevent has reconceived  their second restaurant (formerly L’Angle du Faubourg) with a focus on wine pairings. There is a 44€ menu at lunch and dinner, but à la carte prices will put you in the 50-100€ range, before le vin.

Practical information

Address: 195 rue du Faubourg Saint-Honoré, 75008
Nearest transport: Ternes (2)
Hours: Lunch and dinner, every day
Reservations: Book a few days in advance
Telephone: 01 40 74 20 20
Website
Average price for lunch: 35-49€
Average price for dinner: 50-100€
Style of cuisine: classic French
Special attributes: superior wine list, open Sunday, open Monday

Reviews of interest

John Talbott (2013) “Very nice…a place to send American friends to.”

Alexander Lobrano (2012) “…good quality produce prepared with admirable professional precision but no noticeable signature, a point-blank absence of creativity, and a deflating lack of generosity…Never once, however, did the truly charmless sommelier engage with me or anyone else at the table about what we were drinking…”

Emmanuel Rubin – Figaroscope (2012) “…une centaine de crus au verre se dispose selon affinités autour de nourritures citadines…Le tourteau aneth et fenouil: rafraichissant…Le vol-au-vent à la financière: comme une 3D gourmande… Le beignet au chocolat coulant: délicieuse vacherie…”

 

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.”

Spring restaurant in Paris | parisbymouth.com

Spring Restaurant

American chef Daniel Rose offers a menu that changes with the seasons, and his whim. A very tough reservation.

An absolute favorite

Practical information

Address: 6 rue Bailleul, 75001
Nearest transport: Louvre-Rivoli (1)
Hours: Lunch, Wednesday-Friday; Dinner, Tuesday-Saturday; Closed Sunday and Monday.
Reservations: Book many weeks in advance (lunch reservations can be made online)
Telephone: 01 45 96 05 72
Average price for lunch: 35-49€ (menu 44€)
Average price for dinner: 50-100€ (menu 76€)
Style of cuisine: Modern French
Website Facebook

Reviews of interest

Sophie Brissaud (2012) “…à mon avis un des rares restaurants où le travail sur la tradition culinaire française s’accompagne d’une véritable approche d’investigation, de recherche…Ici, à Spring, on est toujours conscient du caractère mouvant, tourbillonnant de l’inspiration culinaire, que l’on fait partager au client d’une façon unique, à laquelle je ne connais aucun équivalent.”

The New York Times (2011) “The multicourse menu — ours included seven — was an impressive journey through the early-winter market: poached sea bass served room temperature with a snappy vinaigrette, oysters and a cap of frizzled leeks; silky veal “candy” cooked sous-vide and sweetened with butter-poached heirloom beets; rich and crispy shredded veal breast confit, cut with orange.”

Chroniques du Plaisir (2010) “On sait où se trouve la priorité ici : dans la cuisine. Celle qui nous régale et nous étonne par sa simplicité et ses audaces modestes. Une de mes adresses préférées à Paris. Courez-y!”

Bruno Verjus (2010) “24 couverts cosmopolites offrent une salle concentrée et attentive aux gestes des Chefs. Le plaisir s’offre depuis la cuisine, scène ouverte aux clients spectateurs. Le pas à pas de l’élaboration des assiettes construit l’imaginaire de leur dégustation.”

David Lebovitz (2010) “Finally came dessert, which started with bowls of raspberries, with the gentle dampness of berries that have been just-picked, floating in a light peach tea with unsweetened cocoa nibs bobbing in the broth, which provided not-too-sweet transition to dessert.”

Meg Zimbeck for BlackBook (2010) “Nearly all of the hooks that comprised Rose’s story have changed within the last three years. The underdog who cooked alone and undercharged for every plate has grown into the Hot Chef who manages a team and sometimes speaks in terms of branding.”

Barbra Austin (2010) “What’s refreshing is that Josh is not afraid to include wines from beyond the Hexagon.  International selections are difficult to find in chauvinist France, and it’s a joy for this lover of aromatic whites to see German and Austrian bottles holding court with their Alsatian cousins.  I can’t wait for the wine bar to open on the lower level.”

Mr. Lung (2010) “Dish-side, Daniel Rose’s cuisine has always been very emotional, and it is not surprising that some of his feelings find their way to the table. There is now some restlessness, hesitations and even a sense of aggravation that were never palpable at the first Spring or in the lasts months of Table 28. But do not think that the food is bad.  His major qualities are still there: sensitivity, the mastery in roasting, the accuracy of each dish… Yet it is obvious that the team has settled in the new venue and needs to find their marks.”

Alexander Lobrano (2010) “Our lunch as privileged guineau pigs was sensational. Rose plans to build his lunch menu around bouillon with different garnishes… the best bouillon I’ve ever had in my life–deep, ruddy, potent and profoundly soothing, with grilled chicken and tiny vegetables. Desserts were superb, too…”

John Talbott (2010) “It was the most interesting and fascinating food experience I think I’ve ever had… The concept for lunch: a fixed price bouillon of the day with chicken, although pigeon could be substituted, and veggies; and a selection of something like 10 small plates, which depending on whether you were on the fly or siitting down to an extended repast, could be served family/Asian style or one by one, in portions that will probably serve two persons.”

Les Trois Seaux by Aaron Ayscough

Les Trois Seaux

A no-frills bistro with a great wine list.

Practical information

Address: 58 rue de la Fontaine au Roi, 75011
Nearest transport: Goncourt (11)
Hours: Open for dinner only Tuesday-Saturday; closed Sunday and Monday
Reservations: Last minute booking usually OK
Telephone: 09 54 27 86 86
[cetsEmbedGmap src=http://maps.google.com/maps/ms?ie=UTF8&msa=0&msid=202475318786031781734.0004a3c94adfc7bd98d6a&ll=48.868272,2.373819&spn=0.013861,0.038581&z=15 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: 10-19€
Average price for dinner: 20-34€
Style of cuisine: Classic French
Special attributes: market-based cooking, comfort food, superior wine list
Type of crowd: hipsters, bobos, neighborhood locals
Interior: bare bones & minimal
Atmosphere: casual

Reviews of interest

  • John Talbott (2011) “Go?  For the wine, charcuterie and cheese, yes; but keep it simple!”
  • Aaron Ayscough (2011) “I can only hope everyone else in the neighborhood finds the basic ideas as charming as I do: natural wines, informal service…Les Trois Seaux will be serving more bistro-style fare…”
  • Le Fooding (2011) “Du coup, la carte des 3 Seaux (5 entrées et 5 plats) fait aussi cours de géo ! Les navets sont du Pardailhan, les carottes de sable du Languedoc et les champignons du Val d’Oise, quand l’agneau est du Limousin…”

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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…”

 

 

 

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.”

 

 

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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