Résidence Saint Clair

This traditionally-built house, surrounded by lush greenery is so peaceful that you forget its location in the suburbs. The terrace, covered by a bioclimatic pergola, is a hit during the summer, while the stylish interior is both tasteful and comfortable. Chef Jérémy Morin skilfully rolls out creative dishes: roast rack of veal, brioche of sweetbread, vanilla-laced artichoke and a gutsy gravy or roast monkfish in sumac with braised baby gem lettuce in a raspberry seasoning, creamy yoghurt and a red wine and balsamic vinegar sauce.

Chef Sylvain Joffre promises and delivers fresh, subtle, 100% natural food. This authentic cook-gardener-gatherer makes the most of the herbs and vegetables from his own garden and from painstakingly sourced local producers. Sylvain is conscientious, serious and the antithesis of showy. He aims to serve first-rate food at prices that make sense, crafting each ingredient sincerely and truthfully, adding the occasional flourish by way of jus, coulis, plants and flowers… The tasteful interior is low-key with the bonus of alfresco dining shaded by parasols. Highly committed to the environment, the

Yannick Delpech, previously chef of L'Amphitryon, returns to the stage for a second act with this atypical and charming restaurant. In a former sawmill, he combines fine dining with the bohemian spirit of a table d'hôtes. Soaking up an atmosphere created by music and a video projection, some 15 diners per seating are served a surprise set menu. Readable and indulgent, this authentic cuisine enhanced with robust-flavoured sauces and jus (the chef's trademark) never fails to make an impression: octopus cooked in red wine daube-style and married with lamb shoulder confit; red mullet with bottarga

In the trendy, hipster district of Saint Aubin, this tiny bistro, taken over by Arnaud Darbas and Virginie Béziaud, conjures up crisp fresh dishes oozing with distinctive flavours. The technique and creativity of the youthful chef, who trained with the best, are impressive: green asparagus and a light frothy sabayon with smoked olive oil; line-caught hake from Saint Jean de Luz, yuzu-laced shellfish and roasted white asparagus; Ibaïama pork, varied textures of seasonal veggies, garlic emulsion and a punchy gravy. In a simply appointed yet inviting interior, Virginie seamlessly manages the fron

Pierre Lambinon is nothing if not wholehearted! In this restaurant just a stone's throw from the Pont Neuf, he is making waves with his cooking. The meal begins with a festival of appetisers, bringing a foretaste of the flavours that will define the meal. The chef is at his most inspired when it comes to deftly preparing dishes based on herbs from the garden, fish and seafood and fine seasonal vegetables – intoxicating seafood aromas, grilled notes and the bitter overtones of vegetables. For example, line-caught hake from Saint-Jean-de-Luz and Pyrenean trout gravlax, broad beans and wild garli

In a bright, stylish dining interior (hardwood floors, pale wood tables, wine cellar) and a flower-decked interior courtyard covered by a glass-paned roof, this enchanting, quiet and peaceful setting comes as a surprise in the very heart of the Place du Capitole. At this prestigious address, Stéphane Tournié, a former student of Lucien Vanel, André Daguin, Philippe Legendre (Taillevent) and Christian Constant (Le Crillon), lets his talent shine. This dedicated artisan focuses on the essential, with dishes such as scallops, cream of rice with nori, or duck foie gras ravioli and black truffle. T

Chef Guillaume Momboisse is at the helm of this modern establishment in the heart of the antique district, just a stone’s throw from the Marché des Carmes (covered market). Evening meals are served in a stylish interior (coffered ceiling, modern furnishings, round leather clad tables), courtesy of several-course surprise menus, often of seafood and Japanese inspiration. Graphic plating, designer tableware, spot-on service and a wine list selected to pair with the food set the scene for a creative culinary experience.