巴黎共和国广场1K酒店

FIEF is a play on words, meaning Fait Ici En France (Made Here In France) and HQ, because its chef, Victor Mercier, who rose to fame in the French Top Chef TV show in 2018, ONLY uses 100% French produce. Sichuan pepper from Gers, Soustons peanuts, Poitou pigeon, Brittany fish, Montpellier yuzu, French satay, Burgundy miso, even the ice cream is flavoured with sweet clover instead of vanilla. On the basis of this culinary ethos, the virtuoso chef flawlessly crafts flavoursome dishes flanked by gutsy sauces rich in character and personality. Take a seat at the counter to enjoy the experience clo

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

Qui plume la Lune boasts two very different interiors: one with bare stone walls and natural materials and the other a riot of colour and dried flower compositions. The chef executes a creative score that showcases the season’s finest ingredients: fillet of croaker, risotto of tapioca pearls; tender beef fillet with mash and roast celery; poached pear and muscovado sorbet. The dishes are artfully plated and indulgently served, the cooking is spot on and the flavours and seasonings exquisitely balanced: just the ticket for a good meal in a warm, elegant setting.

Chef Manon Fleury notched up a number of experiences in prestigious kitchens (with chefs such as William Ledeuil, Pascal Barbot and Alexandre Couillon) and short-term chef residencies before opening her own restaurant. Her culinary philosophy, based on a respect for nature and human dignity, a championing of short supply chains (sourcing carefully and locally) and a zero-waste policy, stems from a genuine passion for sustainable fine dining. Dishes are primarily plant-based (fruit and vegetables feature in equal measure), with animal protein used sparingly. Her refined cooking style reveals al

Unlike many of the other restaurants in the east of Paris, this one has gone for classic elegance: a refined decor, tablecloths, stylish service. Perhaps this is the mark of the good taste of Italian couple Cecilia Spurio (pastry) and Eugenio Anfuso (cooking), who are familiar with Michelin-starred restaurants. Prepared with small pieces of citrus fruit and cashew nuts, the smoked Galician veal tartare is served in a sea urchin shell, topped with a quenelle of sea urchin ice cream. For his red mullet à la bourguignonne, the chef arranges the fish on shredded beef and cabbage leaves, the whole

The Pavillon de la Reine, a magnificent residence in Place des Vosges, is named after Anne of Austria, Queen of France and wife of Louis XIII, who once lived here. The refurbished dining room sports a plush, sophisticated vibe, while the patio is idyllic in fine weather to sample a carpaccio of golden grey mullet or monkfish à la meunière. Their oeufs à la neige meringue extravaganza is out of this world.

The "H" is for Hubert Duchenne, a chef hailing from Normandy, whose CV includes stints working for Akrame Benallal and Jean-François Piège. Behind the discreet, elegant façade, the intimate space done out in a chic yet cosy style accommodates fewer than 20 diners. The dishes are deftly done and always on point, whether razor clams with parsley (their signature dish), pollack with amaranth seeds – puffed and as a risotto or barbecued Jersey beef with creamy carrot and activated charcoal: almost every plate enchants the palate thanks to a remarkable balance of roasted and tangy notes. The chef's