Le Pré Catelan

Practical information

Address: Bois de Boulogne, Route de Suresnes, 75016
Nearest transport:  La Muette (9) or Avenue Henri Martin (RER C), then a 5-minute cab ride or half-hour walk
Hours: Closed Sunday & Monday; Open Tuesday-Saturday for lunch and dinner
Reservations: Book a month or more in advance
Telephone: +33 (0)1 44 14 41 14
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

L’assiette dans les étoiles (2012) “Côté addition, on est plutôt dans la moyenne basse des 3 macarons parisiens. Il faut compter environ 350 à 400€ par personne avec le grand menu et en buvant largement à sa soif. Cela reste cher mais pas exagéré, l’assiette et le service le méritent amplement.”

Le Meurice

Practical information

Address: 228 rue de Rivoli, 75001
Nearest transport: Tuileries (1), Concorde (1, 8, 12)
Hours: Open Monday-Friday for breakfast, lunch and dinner; Open Saturday and Sunday for breakfast only
Reservations: Book a day or two in advance for breakfast; Book a week or two in advance for lunch & dinner
Telephone: 01 458 00 21 19
Average price for lunch: 60-100€
Average price for dinner: More than 100€
Style of cuisine: Haute cuisine
Website   Facebook   Book Online

Reviews of interest

Reviews from meals with Christophe Saintonge / Alain Ducasse as chef

L’Express (2014) “Une belle grosse asperge verte de Jérôme Galis à Piolenc en Provence, épluchée au scalpel, confite à basse température dans l’huile de pépin de raisin, puis grillée. Une pousse d’ail grillée. Une crème d’amandes de Sicile. Un jus d’asperge à l’estragon réveillé par une larme de vinaigre d’ail des ours. Et ces miettes de charbon : une cendre de Comté. Ou comment réécrire l’accord classique asperge/comté dans un nouveau dialogue entre le croquant doux-amer de l’asperge, le fondant délicat de l’aillet, le poudré étonnamment « umami » du comté, le duveteux gourmand de l’amande et le jus d’asperge tonique… Je me régale en silence.”

David Lebovitz (2013) “I’m gonna call it and say that the first course was the best thing I ate in 2013. Out came an iron pot with a lid, which was set down between us along with two long forks and little bowls of sorrel mayonnaise. When they lifted the lid, we were presented with a simple tumble of vegetables cooked over a concave demi-circle of coarse, gray salt. Each vegetable was au nature, but each one was the most marvelously flavored vegetable I ever tasted in the last ten years.”

Figaroscope (2013) “Voilà une table de hauteur jamais hautaine, où l’on s’accorde l’art de se ruiner heureux. Surtout le meilleur Ducasse depuis longtemps!”

Alexander Lobrano (2013) “Ultimately, this was a superb and very daring meal… simple and wholesome.”

Le Monde (2013) “Alors oui, les prix sont astronomiques, et je préfèrerais toujours une assiette bonne franquette dans un bistro où l’on peut parler fort et rigoler de bon cœur. Mais Ducasse et ses équipes savent créer des moments gastronomiques de haute volée, qui étonnent et détonnent, prouvant que l’on peut cuisiner grand sans rien dénaturer, et que le luxe réside souvent dans les goûts simples et une belle botte de navets.”

Reviews from meals with Yannick Alleno as chef

Gilles Pudlowski (2011) “Bref, voilà une maison au mieux de son style, à redécouvrir le midi pour ce menu fortiche qui exalte les saveurs du terroir parisien avec une confondante habileté.”

Simon Says (2010) “L’assiette de Yannick Alleno était dans ce genre de magie poétique…”

Alexander Lobrano (2009) “… five days after left the table at Le Meurice, I am still savoring that exquisite spring lunch.”

Food Snob (2009) “…Everything was cooked flawlessly, ingredients were excellent, presentation appealed, but I was just not overwhelmed by deliciousness.”

Pierre Gagnaire

Practical information

Address: 6 rue Balzac, 75008
Nearest transport: George V (1)
Hours: Closed Saturday & Sunday; Open Monday-Friday for lunch and dinner
Reservations: Book a week or two in advance
Telephone: 01 58 36 12 50
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French, haute cuisine
Website   Facebook   Book Online

Reviews of interest

Simon Says (2009) “La gastronomie dans ces rares moments s’avère être belle et bonne. Mon meilleur repas de l’année…”

Food Snob (2009) “Random combinations of produce, unusual treatments of products, the introduction of science into cooking…Gagnaire utilises all such practices without prejudice.”

Chez Ptipois (2005) “Si je devais résumer, d’après le dîner d’hier soir, cette cuisine, j’insisterais sur sa délicatesse, sa poésie et sa miraculeuse unité de style.”

L’Ambroisie

Practical Information

Address: 9 place des Vosges, 75004
Nearest transport: Saint-Paul (1), Chemin Vert (8)
Hours: Closed Sunday & Monday; Open Tuesday-Saturday for lunch & dinner
Reservations: Book many weeks in advance
Telephone: 01 42 78 51 45
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

Bruno Verjus (2012) “J’admire Bernard Pacaud pour son obsession de la qualité, son exigence dans le choix des fournisseurs et des produits qui honorent la haute cuisine française. À l’Ambroisie l’on croise, pour le service et pour les mets, tradition et élégance, classicisme et modernité. ”

A Life Worth Eating (2010) “I am now certain that this is the finest French restaurant in the world.  The indulgent menu, which is updated once per season, consists of only a handful of dishes.  There are no weak choices on the menu, ever.  Every dish is a speciality.  The menu reads very straightforward, each dish described in a single line with all its ingredients listed. There is no tasting menu.  There is no lunch discount.  There are no exceptions.”

Food Snob (2009) “On the one hand, I was pretty sure I had eaten some of the most brilliant food of my life. On the other, I was not sure how much I had enjoyed it.”

The Financial Times (2007) “There was something sanctuary-like about L’Ambroisie – a solemn splendor that imposed quiet reflection on all who entered. This was not a restaurant for people who want a circus with their meal. It is a place best enjoyed by those who are truly, obsessively serious about food, because the food is pretty much the whole of the experience. That said, it is food that deserves to be worshipped.”

Epicure

Practical information

Address: 112 rue Faubourg Saint-Honoré, 75008
Nearest transport: Miromesnil (9, 13)
Hours: Open every day for breakfast, lunch and dinner
Reservations: Book many weeks in advance
Telephone: 01 53 43 43 40
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

David Lebovitz (2015) “Pastry chef Laurent Jeannin isn’t the household name other French pastry chefs are… But if I have any say in the matter, judging from the desserts that we had that afternoon, he’s quite possibly the best pastry chef in Paris.”

Atabula (2014) “Le restaurant Epicure du Bristol… a été élu meilleur restaurant d’hôtel du monde par le site gastronomique The Daily Meal. ”

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.