Hiramatsu

16ème ARRONDISSEMENT. Now that he has more spacious digs in the 16e, chef Hiroyuki Hiramatsu can deliver his carefully crafted cuisine to even more enamored fans. Intriguing menu combinations and a dedication to detail result in dishes that enliven the palate beautifully. Steamed sea bass is a classic, as is venison accompanied by chestnut gnocchi and honey-glazed squab. If you're not up to creating your own meal, prix fixe options (€ 90 – 130), are a wonderful option. A perfect service with 17 waiters for 19 tables. METRO: Pont Marie (line 7), Trocadéro (line 6 or 9)