巴黎意大利门宜必思酒店

If there are "writers' writers", then there are chefs' chefs. A Meilleur Ouvrier de France, a mainstay of the Ferrandi gastronomy school, promoter of culinary design, restaurateur in Tokyo, Éric Trochon is that sort of chef – admired and yet relatively little known. He and his sommelier wife preside over this elegant, intimate-feeling restaurant with a decor that blends Brazilian rosewood furnishings and paintings and ceramics by a Korean artist. The menu also errs towards minimalism, with on-point proposals including an omakase menu. The dishes showcase modern cuisine with Asian touches, such

Chef Andreas Mavrommatis, with his engaging personality, had become over the years a true ambassador of Greek cuisine in Paris, thanks to his refined and authentic cooking, based on classic French techniques combined with the best of Hellenic flavors. Grilled octopus, crispy phyllo, onion confit with xinomavro; Lozère lamb, the shoulder meltingly tender, the saddle roasted with halloumi, Swiss chard dolmades and a Volos olive relish... As the seasons and inspirations change, this culinary journey continues thanks to a loyal team, in a an elegant and evocative setting.

The restaurant’s name is a fusion of the chef’s first name, Mory, and that of Yasuke, the first and only African samurai of Japan, which rather sets the scene. The chef successfully mixes his Malian and Senegalese roots, his fascination for Japan and, of course, his passion for Gallic food and techniques. The end result is inspired and original, featuring dishes that are distinctive, accomplished and sprinkled in a melting-pot of flavours: flame torched langoustines, achu sauce, piquillos and aromatic herbs; confit of croaker, kik alicha, fermented cabbage and confit citrus fruit; Aubrac beef

A stone's throw from Montrouge town hall, this place whose terrace is a hit in fine weather, is a breath of fresh air on the local restaurant scene. At the helm, Cécile Farnier and Hélia Maouch, both trained at the Ferrandi hospitality school, have devised a short – and constantly evolving – menu: shredded fish with potato espuma, fish with a tangy sauce vierge, refreshing seasonal desserts. Quality ingredients, on-point cuissons, service with a smile… It's no surprise it already has a following of regulars.

Between the Left Bank and Boulevard St Germain, this dinky restaurant celebrates the alliance of Shawn and Toshi, respectively in charge of the dining room and the kitchen, and partners in this culinary adventure. Chef Toshitaka Omiya prefers authenticity to fancy frills. His cooking, which revolves around fine seasonal ingredients, hits the spot every time, regaling both the eye and the tastebuds, as he rolls out disarmingly, yet stunningly simple, subtle recipes. His surprise menus, which are practically made to measure for each of the establishment’s 8 tables, are a treasure trove of imagin

On the ground floor of a handsome Haussmann building, this bistro exudes Parisian charm: at the entrance, a few places at the convivial bar and a handful of tables; to the rear, a retro-chic space (snazzy green imitation leather banquettes, white walls, vintage hanging lamps) and an open kitchen reminiscent of – you guessed it – a capsule. The chef's comforting home cooking may be simple, but it is precisely executed using fresh ingredients. The roast chicken jus is quite something! The floating island with salted butter caramel and roasted almonds confirm that the proof is in the pudding.

A young Japanese chef with an iron-clad CV crafts inspired, generous cuisine using the best ingredients of the neighbourhood. Semi-cooked fillet of bonito in a sweet-sour sauce with a tapenade of braised chard; shoulder of pork, mustard cream and mashed sweet potato; bergamot-laced cheesecake with red and black cherries spiked in Espelette pepper. A deftly crafted, out-of-the-ordinary lineup that changes weekly and never fails to hit the spot. At lunchtime, a trilogy of starters and a dish of the day at an unbeatable price.