hotelF1 伊尼马西 TGV 酒店，已翻修

This town house (once the station café) has morphed into a gourmet restaurant with a chic, modern vibe and walls adorned with photos and paintings. The recipes are the work of seasoned chef Régis Douysset, who is backed up by a crack team in the kitchen. The ingredient-led cuisine is precisely and generously cooked and seasoned, a case in point being the frogs' legs sautéed in garlic with a watercress velouté sauce. The dishes go down a treat with meticulously selected wines from small-scale producers. Pleasant terrace for sunny days.

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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