特拉斯公寓 Trocadero 埃菲尔铁塔 by Studio Prestige

Having run the kitchens at Lasserre (one of the temples of classical French cuisine) for many years, Jean-Louis Nomicos is now well installed in this restaurant bearing his name. For this bard of gastronomic tradition, who was born near Marseille and grew up in a world where bouillabaisse is king, culinary arts and techniques are first and foremost about the senses and pleasures of the palate. It is within these parameters that he reveals the full potential of his successful recipes and top-notch ingredients – Mediterranean wherever possible, of course – including his signature macaroni with b

Built in 1892, this private mansion resembles a small château surrounded by greenery in the very heart of Paris. It became a hotel in the early 1990s, but it wasn't until 2013 that its restaurant opened to non-residents and it is very probably one of the most exclusive establishments of the French capital! The high-flying score, which focuses on vegetables and seafood, is proud to serve produce from the establishment’s own vegetable garden, capable of supplying over 250 varieties of fruit, veg and herbs. This sustainable farming ethos is elegantly and steadfastly championed by the knowledgeabl

This is the "contemporary French fine dining" restaurant at The Peninsula, a luxury hotel located near the Arc de Triomphe. It is named after the plane in which Nungesser and Coli attempted the first North Atlantic crossing in 1927, and a life-size replica of the plane is affixed to the top of the hotel, as if poised to take to the skies before your very eyes. A fine tribute to the two aviation pioneers, as well as to the sky over Paris! Perched above the rooftops and encased in glass, the restaurant feels like it is in flight over the capital, while the terrace offers a fantastic view of the

Pascal Barbot and his partner Christophe Rohat took the gamble of setting up their restaurant in premises that are the stuff of legend – here, Joël Robuchon made a name for himself with Jamin! They have turned it into a slick, modern space, without for all that neglecting to pay tribute to the great chef with the "Salon Joël". With his passion for produce undiminished, the chef creates innovative cuisine in which nothing is out of bounds, with a particular predilection for Asian and plant-based dishes. His fans will be ecstatic to note that his famous button mushroom millefeuille with foie gra

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

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

In a residential neighbourhood in the 16th arrondissement, Julien Dumas (previously of Lucas Carton and Bellefeuille - Saint James Paris) has set up shop in this elegant, tastefully decorated eatery, previously the fine dining restaurant Le Pergolèse. This talented chef's love of the Atlantic Ocean finds expression in flavoursome and remarkably delicate seafood cuisine (zostera is a seagrass). Tender Arctic char with butter and tansy, asparagus confit in wax, or premium hand-dived scallops simply seared: precise seasoning, accurate cooking and delicate combinations are testament to the full po