One constant you find in Paris dining culture is an almost religious fervor for fresh ingredients. This couldn’t be truer than when it comes to fish and seafood. Much of the fish comes from the Atlantic, caught off the coast of Brittany, and the oysters you’re eating may have originated from the Basin d’Archachon, just off the coast of Bordeaux, arriving in Paris within hours of harvesting. And if the national drink is wine, it pairs excellently with oysters, lobster, and most other fish, shellfish and crustaceans. Indeed, a meal of fish affords the opportunity to discover French wines that make delightful pairings with this lighter fare, especially those from the Loire Valley's Atlantic Coast region and of course, Burgundy and Chablis wines.
As soon as the weather starts to turn a bit warmer and the terrace tables come out onto the Parisian sidewalks people begin thinking about eating shellfish, fish and fruits de mer, fruits of the sea, the literal translation for this French term for seafood. This lighter fare is perfect for spring, summer and early fall dining. Fish and seafood play a huge part in French cuisine, certainly year-round, but especially when the days become longer and are kissed by sunshine and warmth.
On this list you will find two "power tables" that are also three of the city's best fish restaurants: Le Duc, La Mediterranée and Desirrier.