Sublime Apt - 3bd/6p With AC - Victor Hugo/16e

Having run the kitchens at Lasserre (one of the temples of classical French cuisine) for many years, Jean-Louis Nomicos is now well installed in this restaurant bearing his name. For this bard of gastronomic tradition, who was born near Marseille and grew up in a world where bouillabaisse is king, culinary arts and techniques are first and foremost about the senses and pleasures of the palate. It is within these parameters that he reveals the full potential of his successful recipes and top-notch ingredients – Mediterranean wherever possible, of course – including his signature macaroni with b

Built in 1892, this private mansion resembles a small château surrounded by greenery in the very heart of Paris. It became a hotel in the early 1990s, but it wasn't until 2013 that its restaurant opened to non-residents and it is very probably one of the most exclusive establishments of the French capital! The high-flying score, which focuses on vegetables and seafood, is proud to serve produce from the establishment’s own vegetable garden, capable of supplying over 250 varieties of fruit, veg and herbs. This sustainable farming ethos is elegantly and steadfastly championed by the knowledgeabl

This is the "contemporary French fine dining" restaurant at The Peninsula, a luxury hotel located near the Arc de Triomphe. It is named after the plane in which Nungesser and Coli attempted the first North Atlantic crossing in 1927, and a life-size replica of the plane is affixed to the top of the hotel, as if poised to take to the skies before your very eyes. A fine tribute to the two aviation pioneers, as well as to the sky over Paris! Perched above the rooftops and encased in glass, the restaurant feels like it is in flight over the capital, while the terrace offers a fantastic view of the

In a residential neighbourhood in the 16th arrondissement, Julien Dumas (previously of Lucas Carton and Bellefeuille - Saint James Paris) has set up shop in this elegant, tastefully decorated eatery, previously the fine dining restaurant Le Pergolèse. This talented chef's love of the Atlantic Ocean finds expression in flavoursome and remarkably delicate seafood cuisine (zostera is a seagrass). Tender Arctic char with butter and tansy, asparagus confit in wax, or premium hand-dived scallops simply seared: precise seasoning, accurate cooking and delicate combinations are testament to the full po

Pascal Barbot and his partner Christophe Rohat took the gamble of setting up their restaurant in premises that are the stuff of legend – here, Joël Robuchon made a name for himself with Jamin! They have turned it into a slick, modern space, without for all that neglecting to pay tribute to the great chef with the "Salon Joël". With his passion for produce undiminished, the chef creates innovative cuisine in which nothing is out of bounds, with a particular predilection for Asian and plant-based dishes. His fans will be ecstatic to note that his famous button mushroom millefeuille with foie gra

Unadulterated style and opulence – lofty columns, ornate mouldings and tall bouquets of flowers, all bathed in soft light pouring in from the interior garden… Here, in one of the most prestigious Parisian palaces, chef Christian Le Squer commands respect by working his magic year after year. His timeless cuisine, always showcasing outstanding produce, unveils his virtuoso technique and phenomenal delicacy. Hailing from Morbihan, he never fails to pay tribute to his native Brittany, brilliantly celebrating this terroir and its seafood, eg lait ribot (Breton buttermilk) is paired with caviar and

In an interior dominated by a masterful charcoal work, an "urban cave painting" depicting a bestiary by the artist Adel Abdessemed, Pierre Gagnaire continues to finetune France’s culinary scene with his adventurous, wholehearted and excessive signature cuisine. This fan of jazz and contemporary art never rests on his laurels. Gagnaire's restaurant, which has had three stars since 1996, reflects his character: modern, understated and subtly sophisticated, all of which is in perfect harmony with the service. The poetic dishes are constantly reinvented, like small "satellite" portions sent into o