现代与优雅 - 罗兰·加洛斯体育场

How time flies! Frédéric Anton has been the chef of the Pré Catelan, the mythical Napoleon III lodge nestled in the Bois de Boulogne and refurbished by Pierre-Yves Rochon with lashings of designer furniture and a palette of green, white and silver tones, for almost 30 years. Born in Nancy into a working-class family, this Meilleur Ouvrier de France learned the ropes under Joël Robuchon. His tasting menu, which stars top-drawer produce (scallops, langoustine, salmon, caviar), is a masterclass of high-flying understatement and razor-sharp precision. The culinary score, which rises to a crescendo

After stints in the kitchens of Yannick Alléno, Jean-François Piège and Guy Savoy, chef Alexis Voisenet decided to make his own mark by opening this restaurant in the casemates of the old fort of Issy-les-Moulineaux. A unique historical site whose stone vaults are enhanced with contemporary furnishings. A champion of seasonal produce, the chef's creative, delicate approach results in refined dishes such as the house signature, calf’s sweetbread. In addition to a well-oiled front-of-house team.

Chef Émile Cotte has opened a sibling of his Parisian establishment. In a modern bistro setting illuminated by large picture windows and divided into several areas, including a table d'hôte, the chef crafts food that he himself loves: generous bistro classics with a modern twist and a focus on simplicity and indulgence, cf. duck’s leg flanked by braised green cabbage and smoked garlic sausage. Dishes often pay tribute to Limousin, where the chef was born. His tempting lineup includes pâté en croûte, vol-au-vent, sweetbread, guanaja chocolate choux.

This restaurant with an appealing façade and sleek interior (dark brushed-effect painted walls, wooden fittings, large window letting in plenty of natural light) was designed by a chef with a passion for produce. After working at Hiramatsu for 18 years, for 10 of which he was head chef, he now astounds diners with his dazzlingly modern, precise and coherent French cuisine. While casting a spotlight on premium-quality ingredients, he also does a beautiful job of staying true to the seasons. You will find no fixed menu here: the set menus change every day in line with the chef's inspiration. And

Frédéric Anton presides over the fortunes of this emblematic restaurant on the second floor of the Eiffel Tower, accessible by a private lift. The magic of this location 125m up from ground level instantly bewitches diners, who are further captivated by the high-flying cuisine. Every day, the teams pull out all the stops to elevate blue-ribbon produce and deliver delicate, perfectly judged dishes boasting flavour combinations that are always on point. For example, a sublime soufflé of scallops with a Dieppoise sauce and Oscietra caviar, or grenobloise-style caramelised calf sweetbread, perfect

Summer Snow – the name is eminently poetic, thus befitting the work of Japanese chef, Hideki Nishi, who trained at Taillevent and the George V in Paris. The oxymoron also hints at the plays on contrast and minimalism that are the hallmark of this craftsman. Painstaking Japanese precision and a repertory as Gallic as the Marseillaise come together in exquisitely curated, subtle recipes with a strong focus on arrivals of fish and vegetables straight from Brittany and barbecued notes. Poised, perfectly judged and rich in counterpoints, the food is as stunning as the snow in summertime…

In an upmarket neighbourhood, this restaurant on a corner charms with its bright interior with contemporary lines, white concrete cladding and a pair of majestic Murano glass chandeliers. Breton chef Camille Saint-M'Leux (previously at Villa9Trois in Montreuil) named his venture after his grandparents' sailboat. The cuisine aligns with the tides and the seasons: poached langoustine with its "next-day" soup; red mullet with its scales, a jus made from the bones, and XO sauce; Breton blue lobster in a pastry-sealed casserole... Artfully structured dishes in which fish, seafood and vegetables sha