restaurants

The place may be new, but the recipes are the same, and that's just as well. The same bistro atmosphere with its simple wooden tables and impeccably polished counter. The same cuisine with Basque accents, with magnificent charcuterie straight from Hasparren, roast shoulder of pork and real mashed potatoes, accompanied by a...

The cuisine, just as inventive, is the work of Sergi Arola. This two-starred chef from Barcelona, who has worked with the likes of Gagnaire and Ferran Adria, invites us to sample his 'picas picas', a new-look tapas offering a remarkably creative palette. On the menu? White asparagus cooked at low temperature on a bed of almonds and black olives, small...

The entrance is reminiscent of an English club, the decor deliciously vintage, the service impeccable... The place is as good as the food, which is largely dedicated to transalpine flavours. Pancake pizza with rocket salad, delicate octopus carpaccio, penne with tomato and Colonnata bacon, incredibly tender veal cutlet Milanese style, served with...

Until now, (true) lovers of the capital enjoyed this unique view behind the huge bay window of the dining room. Since June, they have been able to enjoy it outdoors, on the magnificent teak terrace decorated with beautiful white marble tables. The kitchen is still in the spirit of the Pourcel brothers, with...

On the kitchen side, there's a real hint of renewal with the arrival of the young and very promising Julien Montbabut, who has revitalised the menu with fresh and flavoursome compositions. On the menu: red mullet delicately marinated and snacked; langoustines, pollack and calamari cooked paella-style and delicately seasoned with...

Judge for yourself: a refuge hidden away in the Bois de Boulogne, some 400 m2 of glass roof, 300 m2 of teak terrace under the foliage, all laid out in a 'design chic' style led by Christian Ghion, with chairs by Konstantin Grcic and beautiful white Corian tables. As for the kitchen, it's all about...

This is without doubt the (real) surprise of the last six months! Tucked away just a stone's throw from the Stock Exchange, this new bistro has it all. First of all, the location, an incredible industrial space with a glass roof, brick walls, large beams, dressed stonework and an open kitchen all in...

At the start of the new year, the young Basque chef has delighted us with a new address. And what a place it is! The Dauphin, designed by the famous architect Rem Koolhaas, is a real spectacle, with a luminous aluminium façade planted right on the pavement, white marble from floor to ceiling and huge mirrors...

The new decor of Alain Ducasse's restaurant at the Plaza Athénée, entirely redesigned by Patrick Jouin, is guaranteed to put on a show. Chandeliers, multiplied by a profusion of pendants, sparkle in the centre of the grand salon. On the walls, leather and satin screens embroidered with pearls give the whole a very couture atmosphere, an ideal setting for...

First of all, the location, nestling in the heart of the majestic Grand Palais. Then there's the decor, designed by Gilles & Boissier in a luminous, ultra-chic loft style, with huge ceilings, imposing contemporary light fittings and walls covered with shelves housing a fine collection of plaster statuettes.The kitchen is by Eric Fréchon, who in his role as head chef of the...

Set in a quiet avenue in the 7th arrondissement, the restaurant is appropriately decorated by Jacques Garcia and energetically managed by Patricia Finot. The restaurant is spacious and the decorator has always been free to draw on his aesthetic inspirations, giving priority to the comfort of guests and an intimate atmosphere, but let's be clear: the cuisine, inspired by the...

The place has only been open for a few weeks, but lovers of (real) Japanese gastronomy have already made it their canteen, where they can sample the best udons in the capital, the famous Japanese wheat flour noodles. There are around twenty different dishes, served with a hot or cold broth...

On the plate, precision is always the rule, with pasta cooked to the millimetre - the linguine alle vongole is one of the best in the capital - and some top-flight Venetian specialities, such as the exquisite seppie nere con polenta - the famous inky cuttlefish with polenta. Better still, the chef offers...

The cellar houses a remarkable collection of noble bottles. The first basement features a stylish counter perfect for sipping a glass of champagne, while the ground floor houses a dining room with just 22 covers and a kitchen where Daniel Rose serves up the most cutting-edge repertoire of French gastronomy learned from Yannick...

In terms of decoration, English architect Fiona Thompson has given the place a very contemporary touch, without detracting from the grand-century feel that gives it its charm. In the kitchen, chef Simone Zanoni is offering a delicious centenary menu until the end of December, a series of dishes from 1910 revisited: chicken velouté, aspic...

The highly prestigious Crillon has taken the bold step of entrusting the running of its kitchens to a young 28-year-old chef, Christopher Hache, who in March took charge of all the hotel's restaurants: the Ambassadeurs, as well as the chic brasserie (L'Obe), the room service, the bar and the garden...

Orchestrated by Michel Troisgros - heir to the famous Roanne dynasty - and executed by Michel Roucheteau, the Lancaster's Michelin-starred cuisine is above all a matter of originality and liveliness, expressed throughout a menu organised by theme. The brightness of lemons and other citrus fruits, the spiciness of condiments and spices, the greenness...

Chequered floors, orange sofas, aniseed green armchairs and Sophie - a gigantic statue by Xavier Veilhan whose neon yellow legs crest the ceiling... Interior designer India Mahdavi clearly had a lot of fun designing this place and the regulars are all smiles! On the plate, the same perfectly mastered fantasy: Saint-Jacques à la...