巴黎奥利机场浪潮酒店

All that remains of this former butcher's shop are the tiled walls and a few hooks for hanging meat. The rest of the interior is contemporary and charming, with colourful velvet-upholstered seats and sprucely decorated little tables. A table d'hôte (reservation required) is hidden among the bottles in the cellar. The two surprise set menus allow the chef to work with the best ingredients available at any given time, whether they be sourced from the nearby market, Marché de Rungis, or, in the case of certain vegetables, from a small organic farm nearby. Mackerel and beetroot; Vendée poultry and

This restaurant is housed in a contemporary building in the heart of the Marché de Rungis – the largest fresh produce market in the world – and is run by chef Nicolas Sale, who is no stranger to MICHELIN. Occupying the middle of the space is a large open kitchen surrounded by varnished oak tables and contemporary banquettes. The menu, dictated by the day's consignment, shows a penchant for putting a new spin on the classics: beef terrine with chanterelle pickles, pollock, vegetable casserole, mashed potatoes, mirabelle plum tart and buckwheat ice cream. The sharing dishes are generous and made

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