La Maison Du Coteau

In the heart of Paris's Chinatown, this Chinese restaurant is popular with many people from the local Asian community, who have adopted it as their canteen. In a room that is always full (the service runs non-stop from lunch to dinner, and is fast-paced, to say the least!), they serve fine Cantonese specialities, including crispy pork and Peking duck. A truly authentic meal, without breaking the bank! You can't book here; you just have to go and wait to be seated.

A young Japanese chef with an iron-clad CV crafts inspired, generous cuisine using the best ingredients of the neighbourhood. Semi-cooked fillet of bonito in a sweet-sour sauce with a tapenade of braised chard; shoulder of pork, mustard cream and mashed sweet potato; bergamot-laced cheesecake with red and black cherries spiked in Espelette pepper. A deftly crafted, out-of-the-ordinary lineup that changes weekly and never fails to hit the spot. At lunchtime, a trilogy of starters and a dish of the day at an unbeatable price.

Armed with an iron-clad CV (Atelier Guy Martin, Lucas Carton, Grand Véfour), Sébastien Dagoneau has been weaving his magic since he took over Le Cornichon in January 2020. Born in the Perche, the chef works directly with producers and suppliers from his homeland, in particular pork and poultry breeders. Examples include guineafowl cooked in morel mushrooms or melt-in-the-mouth pork and potato gnocchi, followed by a crunchy yet fluffy chou filled with Bourbon vanilla cream. Fine selection of organic and natural wines.

Bang in the heart of a peaceful street of Montrouge, get ready to embark on a culinary voyage from Asia to South America. Nikkei cuisine, a genuine fusion of Japanese and Peruvian culinary traditions, emerged in the late 19C when Japanese migrants discovered the criolla flavours of Peru. In this welcoming eatery, globetrotting chef, Maïna-Sophie Conil, explores this gourmet marriage in flavoursome, fusion-inspired recipes: fragrant ceviche laced in ginger and lime; crunchy tempura fish or carpaccio of Simmenthal beef enhanced by a truffle jus. The garden terrace is a hit in fine weather.

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

In a quiet street in the Asian quarter, Mr and Mrs Té keep a watchful eye over their little Vietnamese canteen, which has its fair share of regulars. In a boisterous atmosphere, diners tuck into flavoursome home-style cooking at tightly packed tables: crispy chicken with fresh ginger, bò bún; the phở soup and Vietnamese dumplings (bánh cuốn) deserve a special mention. Very reasonable prices.

In a neighbourhood swarming with Chinese eateries, this establishment stands out from the crowd by courtesy of a bistronomic purebred Gallic lineup and minimalist Scandinavian-style loft interior. The high-flying culinary score boasts quality ingredients and bang-on cooking and seasoning: ravioles of Ossau-Iraty cheese, smoked pimiento sauce, dusting of chorizo, poached rhubarb and roquette oil, or loin of croaker with asparagus, miso and capers in a gutsy red wine sauce…