万塞讷森林
public park in Paris, France
到达与交通
🚆 巴黎贝尔西站🚆 巴黎里昂車站🚆 民族广场站🚆 巴黎奧斯特里茨車站🚆 巴士底站🚆 岡貝塔站
会籍计划覆盖
附近景点与去处
巴士底狱
法國巴黎的前堡壘
拉雪兹神父公墓
cemetery in Paris, France
巴士底歌劇院
opera house
巴黎大清真寺
mosque in Paris, France
先贤祠
mausoleum in Paris for the most distinguished French people
巴塔克蘭劇院
theatre in Paris, France
餐饮
Table - Bruno Verjus
Bruno Verjus's approach is to select the finest ingredients and cook them with humility and the utmost respect. This remarkable character was previously an entrepreneur, blogger and food critic. Behind the counter (where diners are seated on comfortable bar stools), he waxes lyrical about his suppliers and the desire to take a back seat to the artisans who produce what he then cooks – on that note, when it comes to either the recipes or the ingredients, the chef considers himself to be a "middle man". Everything is made to order, with garnishes and sauces designed with just one thing in mind:
官网Virtus
A stone's throw from the Marché d'Aligre, the navy-blue façade of this restaurant conceals a vintage interior strewn with Art deco details that is reminiscent of a Parisian apartment and which is the work of Argentinian architect Marcelo Joulia. A talented couple is at the helm: Frédéric Lorimier in the kitchen and Camille Gouyer who graciously supervises the front of house. After honing his talent with the greats (not least Arnaud Donckele in Saint-Tropez), the chef crafts a meticulous, almost surgical score. Think seasonal produce, virtuoso technique and exquisitely aromatic sauces, e.g. lin
官网Vaisseau
Chef Adrien Cachot has been a familiar face since appearing on French TV's Top Chef in 2020. In a space with a minimalist decor and intimate atmosphere, the chef puts his creativity to the test, creating dishes that often feature unexpected pairings, such as the show-stopping "Cachot e pepe" mochi, prepared in the manner of a pepper and citrus risotto! He also has a penchant for less conventional ingredients, such as offal, which contribute unusual textures. Finally, another characteristic of his cuisine is the marriage of surf and turf, with dishes such as his superb black ruff, a fish from t
官网L'Ours
Jacky Ribault (Qui Plume la Lune, in the 11th arrondissement) makes no secret that he considers this Ours (bear), near the château de Vincennes, to be the pinnacle of his career. He designed it in his image, mixing volumes and shapes in a felicitous blend of wood, metal, stone and leather, creating a coherent setting for culinary creations to which he holds the key. Guaranteed to uplift, the food is rich in everything we love about this veteran chef, as talkative as he is enthusiastic: his instinctive hallmark, exquisite plating and raw inspirations that subtly underscore first-class ingredien
官网Septime
Always on the lookout for new ideas, the team of Septime led by Bertrand Grébaut stands out by its fresh, confident, always enthusiastic and occasionally even cheeky approach. Septime is the quintessence of the new breed of Parisian restaurants, resolutely hip and trendy, but also unwaveringly committed to good food. In the middle of Rue de Charonne, the venue is the summum of today’s modern codes and its spacious, workshop-cum-loft feel, untreated wooden tables and metal rafters offer a swish version of the current trend for industrial interiors. Slick, professional service. Of course, you ma
官网Automne
Japanese chef Nobuyuki Akishige, who boasts an impeccable track record (including spells at L'Atelier du Peintre in Colmar, La Vague d'Or in Saint-Tropez and alongside Arnaud Donckele at Le K2 in Courchevel and La Pyramide in Vienne), deftly crafts subtle seasonal cuisine based on top-quality ingredients. A simple bistro interior provides the perfect foil to a legible score whose harmonious flavours result from spot-on cooking, illustrated by white asparagus, sweetcorn, cabbage and sorrel or scallops, spinach and parmesan.
官网Impérial Choisy
In the heart of Paris's Chinatown, this Chinese restaurant is popular with many people from the local Asian community, who have adopted it as their canteen. In a room that is always full (the service runs non-stop from lunch to dinner, and is fast-paced, to say the least!), they serve fine Cantonese specialities, including crispy pork and Peking duck. A truly authentic meal, without breaking the bank! You can't book here; you just have to go and wait to be seated.
官网L'Ambroisie
In the timeless atmosphere of the Place des Vosges, this famous restaurant is decorated with antique mirrors, a huge tapestry, black and white marble flooring and striking contemporary wall panels lit by red LEDs. It was here that Bernard Pacaud, a meticulous artisan, worked for so many years, indifferent to passing trends and uncompromising about the excellence of his ingredients. After training many chefs, he handed over the reins to Shintaro Awa, who was Eric Frechon's right-hand man at Le Bristol for over 10 years. The Japanese chef humbly perpetuates the spirit of the establishment (eg la
官网景点数据来自 Wikidata（CC0）等开放来源，按知名度与距离排序，仅供参考。
查看 沙朗通勒蓬 全部上榜餐厅(米其林 / 黑珍珠 / 必吃榜)→
机场贵宾室（ORY）
贵宾室准入为参考信息，以运营方当前条款为准；佣金不影响排序。
飞往 沙朗通勒蓬
离站机票搜索（联盟链接，非站内交易，不展示价格）。
搜索飞往 沙朗通勒蓬 的航班沙朗通勒蓬 · 覆盖最全的酒店
按已核验记录与覆盖深度排序——不是按价格,也不是按佣金。