Tag Archives: valet parking

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Alain Ducasse at the Plaza Athénée

Alain Ducasse’s flagship at the Plaza Athénée remains one of the bastions of French gastronomy. Since autumn 2014, the restaurant has reoriented its cuisine around fish, cereals and vegetables.

Practical information

Address: 25 avenue Montaigne, 75008
Nearest transport: Alma-Marceau (9)
Hours: Dinner, Monday-Friday; lunch, Thursday-Friday; closed Saturday and Sunday.
Reservations: Book many weeks in advance
Telephone: 01 53 67 65 00
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Haute Cuisine
Website

Reviews of interest

François-Régis Gaudry (2014) “Vu la sincérité méticuleuse et la précision diabolique que son chef exécutif, Romain Meder, déploie dans chacune de ses assiettes, on serait plutôt tenté d’y déceler une nouvelle étape dans l’avantgarde gastronomique: celle d’une frugalité exquise, saine et vertueuse. Le Ducasse du siècle? ”

Bruno Verjus (2012) “Bouchées après bouchées, l’on traverse avec équilibre et sérénité les passerelles qu’il tend entre les ingrédients…chef Christophe Saintagne offre l’un des plus belle carte de ce printemps…Comptez environ de 250 € à 450 € par personne pour un repas exceptionnel.”

Alexander Lobrano (2010) “…while I can’t and won’t comment on whether or not it’s ‘right’ to spend so much money on a single meal, I will say that it was a spectacular evening, that the food was exquisite, and that I still believe that haute cuisine has a rightfully crucial role at the top of the French food chain.”

François Simon (2010) “Le reste du repas louvoie  entre tradition (le coq en pâte jus périgueux en remarquable pithiviers : 90€) et modernisme néo-chic pauvre (le homard avec ses pommes de terre : 90€).On sent à vrai dire, une cuisine à l’écoute de son temps…”

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?”

 

 

l_atelier-de-joel-robuchonviafoodsnob

L’Atelier Saint-Germain de Joël Robuchon

The original L’Atelier, in what’s now a global empire. Known for a particular brand of relaxed fine dining, our contributors nonetheless voted it on to our list of Five Great Steak Frites in Paris. Note: Reservations are ONLY accepted for the first seatings of each service. Otherwise, it’s first-come-first-served.

Practical information

Address: 5 rue Montalembert, 75007
Nearest transport: rue du Bac (12)
Hours: Open every day
Reservations: Reservations accepted ONLY for the 11:30 am and 6:30 pm seatings – Book many weeks in advance
Telephone: 01 42 22 56 56
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, renowned chef, standout seafood, good for solo dining, open Sunday, open Monday, valet parking

Reviews of interest

Chrisoscope (2012) “Bien que la qualité de l’assiette et des produits restent excellents, j’ai été déçu par le reste lors de notre dernier déjeuner…après l’ouverture de l’Atelier de Robuchon au Drugstore Publicis sur les Champs Elysées et des départs/rotations de personnel, les équipes en salle et en cuisine m’ont semblé plus jeunes, moins appliquées et moins rigoureuses… Enfin, la clientèle est très nettement composée de touristes.”

Patricia Wells (2010) “An astonishingly delicious celebratory lunch…Best taste of the day was certainly the sea bream carpaccio, feathery petals of fish marinated in citrus juice, plenty of lime zest, perfectly seasoned with olive oil and salt.”

Food Snob (2009) “Service was very pleasant…Unfortunately, I found the food unimpressive…”

 

 

 

 

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 39V by Barbra Austin

Le 39V

A private elevator whisks you up to this rooftop address just off the Champs-Elysées, where chef Frederic Verdon (ex-Ducasse) is cooking in a sleek, black and chrome setting, with a small bar that offers a haven for solo diners, and a dining room that opens onto a leafy deck.

Practical information

Address: 39 avenue George V, 75008 (entrance at 17 rue Quentin-Bauchart)
Nearest transport: George V (1)
Hours: Lunch and dinner, Monday-Friday; closed Saturday and Sunday
Reservations: Book a few days in advance
Telephone: 01 56 62 39 05
Website
Average price for lunch: 50-99€
Average price for dinner: 50-99€
Style of cuisine: Classic French
Special attributes: rooftop dining, open Monday, valet parking, good for solo dining, outdoor dining

Reviews of interest

John Talbott (2011) “It’s quite an elegant place…[I] loved the  garden in the outside courtyard…Colette had the roasted bar…and I had the foie gras with black radish and a rich almost beet-looking and tasting port sauce; in both cases the sauce and accompaniments outshone the centerpieces; as others have noted, the sauces really shine.”

Alexander Lobrano (2010) “…as Frederic Vardon, the talented chef at the new 39V restaurant makes so deliciously apparent, simplicity isn’t always simple…For example, the gently citric sauce that accompanied by griddled langoustines as a first course was so delicate that it might have been overlooked, but this was its genius since these tender tones of acidity perfectly accented the sweetness and delicate taste of the sea of these impeccably fresh clouds of flesh.”

Emmanuel Rubin – Le Figaro (2010) “Frédéric Vardon compose la ligne claire d’une cuisine néo-classique, ici légère comme un shopping, parfois précieuse comme un soir de concert.”

 

 

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…”

 

 

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.”

Goumard Paris

Goumard

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.

Practical information

Address: 9 rue Duphot, 75001
Nearest transport: Madeleine (8, 12, 14)
Hours: Open every day
Reservations: Last minute booking usually OK
Telephone: 01 42 60 36 07
Website
[cetsEmbedGmap src=http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=202475318786031781734.0004a33aa88a3b22c4546&ll=48.868122,2.32565&spn=0.003465,0.009645&z=17 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: 35-49€
Average price for dinner: 50-99€
Style of cuisine: Classic French, brasserie, seafood
Special attributes: standout seafood, late night bites, continuous all-day service, open Sunday, open Monday, valet parking
Type of crowd: suits, foodies, neighborhood locals
Interior: elegant & luxe
Atmosphere: formal

Reviews of interest

  • Figaroscope (2009) “Goumard a aménagé au rez-de-chaussée un petit comptoir de ­dégustation d’huîtres (29,10 € les 12 huîtres dont 3 belons n° 3) ouvert en continu de midi à ­minuit… Au menu ? De très belles huîtres plates ou creuses, spéciales ou fines de claire dont les ­remarquables huîtres d’Yvon Madec à Prat-ar-Coum.”
  • Alexander Lobrano (2009) “Gourmard has slimmed down a lot for this new century, and I’d certainly be willing to give it another go for the good value menu, but I couldn’t help but regretting what it once had been…”
  • John Talbott (2009) “I went today with a trusted palated friend and he and I were thoroughly pleased with the all inclusive menu (3 courses, 1/2 btle wine, 1/4 btle water and coffee) for 49 Euros.”

About our listings
Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it here.

 

 

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…”

 

 

 

Flottes O.Trement via brasserie-flottes.fr

Flottes Ô.Trement

Flottes O.Trement via brasserie-flottes.fr
You enter through the brasserie to get to this luxe bistro upstairs. There are sub-50€ menus, but à la carte prices are steep.

Practical information

Address: 2 rue Cambon, 75001
Nearest transport: Concorde (1, 8, 12)
Hours: Lunch and dinner, Tuesday-Saturday; closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 42 61 31 15
Website

View a map of all of our restaurants here.
Average price for lunch: 35-49€
Average price for dinner: 50-100€
Style of cuisine: Classic French
Special attributes: valet parking
Type of crowd: style hounds, neighborhood locals
Interior: elegant and luxe
Atmosphere: formal

Reviews of interest

  • Alexander Lobrano (2010) “It’s a good looking place…The welcome we received was truly courtly… If the gelee of my oeuf lacked the punch of beef bouillon with a little Madeira that I’m always looking for, the egg itself was correctly runny, and my blanquette de veau was tender and full of flavor…If it weren’t so expensive, I might even be tempted to go back…”
  • John Talbott (2010) “…major league prices…I had a blanquette of veal where the toughness of the veal was only saved, in fact enhanced, by a terrific sauce with tiny marinated mushroom caps; I made good use of the good bread for finishing it…”
  • Emmanuel Rubin – Figaroscope (2010) “Huîtres n° 2 spéciales poivre de Madagascar, saucisse grillée : justement, le poivre, quelques grains en moins et c’eut été parfait. Blanquette de veau aux légumes : d’ores et déjà, l’une des rares qui se tiennent à Paris…”

 

About our listings
Our best efforts were made to insure that information provided was accurate at time of publication. Have a correction or update? Send it here.

latabledejoelrobuchonviawolfgangjung'sflickr

Our Guide to Paris: La Table de Joël Robuchon (now closed)

La Table de Joël Robuchon is now closed. Look for Robuchon at his other Paris locations, L’Atelier Etoile de Joël Robuchon, and L’Atelier Saint-Germain de Joël Robuchon.

Practical information

Address: 16 ave Bugeaud, 75016
Nearest transport: Victor Hugo (2)
Hours: Open every day
Reservations: Book a week or two in advance
Telephone: 01 56 28 16 16
Website
Map

Average price for lunch: More than €100
Average price for dinner: More than €100
Style of cuisine: Modern French
Special attributes: renowned chef, open Sunday, open Monday, valet parking
Type of crowd: suits, foodies, tourists
Interior: elegant & luxe
Atmosphere: formal

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…”

About our listings
Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it here.