When Chef Stéphanie Le Quellec earned her 1 Michelin star in 2014, the newly opened gastronomic restaurant, La Scéne, was even more thrilled with their new hire. One of only a handful of Michelin-starred female chefs in France, this young woman's style of passion, fun and grace reflected in her cuisine was learned under two outstanding mentors: Philippe Legendre of George V and then Philippe Jourdin of Terre Blanche. The concept of this restaurant is to put the chef and her team at center stage, literally. The kitchen is the main focal point of the elegant wood and marble dining room which faces out onto the historical landmark mosaics in the courtyard for which the property is famous. A firm believer in using products at the height of their most flavorful, you will find creative dishes here that make for exquisitely fine lunch and dinner dining
Truly the labor of love of a barely 30-something chef, this gastronomic restaurant tucked just up in front of Pigalle, is one of those little places you dream of finding on that trip to Paris. Chef Indra Carrillo was named by Gault & Millau (esteemed French food guide) as the Young Chef of the Year in 2016. So it's no wonder he decided to forge ahead on his own and open this restaurant here in the trending Parisian neighborhood. The experience is fine dining and the pleasure comes from knowing that the chef and his team are having the time of their lives whipping up these marvellously creative dishes in the small kitchen. Tempura fried leaf served on the base of a flowering plant, pumpkin seed and black-olive-tapenade crackers, a spoonful of steamed kale wrapped around a savory morsel - and these are just the amuse-buches, precursors to the starter.
The chef's table was the brainchild of Head Chef Jean-Fran�ois Rouquette, a surprisingly humble professional given the stature of this Palace Hotel's gastronomic restaurant. The restaurant itself is constructed in-the-round where the open kitchen, featuring its signature Tuscan grill burning vine shoots is fully on display, as are the hard-working Chef and his team. But back to the Chef's Table � this seats four to six people at the table directly overlooking the open kitchens. Diners can choose from the restaurant's creative menu , such as abalone with parsley and ginger, or can innovate a menu themselves a few day's prior. Wines that accompany include Krug Vintage and one wine per dish. A spectacular dining experienced singular in the city. For dessert, it will be next to impossible to choose just one, since pastry chef Fabien Berteau earned himself the distinction of Best Pastry Chef of The Year.
This is the gastronomic restaurant of the Danish House (Maison du Danemark) that proudly waves its flags on the Champs-Elysees, just at the foot of the Arc de Triomphe. After its fairly recent renovations, a new, young chef was recruited from the homeland to show off Denmark's considerable national heritage of cooking savoir-faire. This chef is Andreas Moller and his tattoo-covered arms speak of a man whose interests and accomplishments are not only in the kitchens of the world's capitals. Though there is where he certainly excels. His devotion to authenticity is evidenced by his insistence that all products be flown in directly from Denmark fresh daily. The Art de la Table here speaks of that Scandinavian simplicity and elegance. This is a food connoisseur's table, with the more casual dining experience on the ground floor of the Maison du Danemark.
A sublime interior � made luxurious with tapestries, time-polished materials and muted colors � welcomes guests to this exemplary restaurant found right under the arcades of place des Vosges, Europe's oldest square and once home to King Henry IV. Romantic surroundings and pitch-perfect ambience unite flawlessly with chef Bernard Pacaud's classic French cuisine which he marries seamlessly with a touch of mondernity. Son Mathieu, who worked alongside him for over a decade has now opened his own restaurant near Trocadéro (Hexagone). Luscious foie gras, perfectly prepared seafood, and sumptuous ingredients like truffles and chestnuts impart dishes with flavor and texture. Plus, a terrific wine list heightens the ecstacy of every mouthful. METRO: Bastille (lines 1, 5, 8), St-Paul (line 1)
The Avenue Gabriel is the small street that fronts between the American and British Embassies. This is where you will find Laurent, the quiet and classy 1-Michelin starred dining establishment that counts Presidents, Ambassadors and the elite of international business among its regular clientele. Chef Alain P�gouret creates dishes that marry flavors and colors in perfect harmony. Ever imaginative, he comes up with 30 new dishes each year, following the seasons. A perennial on the menu is his medley of Roots Vegetables, so colorful that it appears as a painter's palette. The terrace is the true gem of the restaurant and at once offers soothing seclusion and the feeling that you are ensconced somewhere off in a private villa in the French countryside. This oasis was restored by Hittorff in 1842, at the same time as he was commissioned by King Louis Philippe to design the Champs-Elys�es.
Radical simplicity is the approach that talented chef Christophe Saintaigne uses to unveil his hand-picked, hand-harvested exceptional raw ingredients at one of Paris' top tables. This under-40 chef works as second to Le Meurice Executive Chef Alain Ducasse but exercises a good degree of autonomy in the kitchens here, and is integral in the planning of the ever-changing menu. Voted Paris' most delectable dish recently, their lobster main, cooked for 1 ½ minutes in a searing bath of hot water, served with paper thin scalloped potatoes presented in a form that resembles scales of a fish is nothing short of an unforgettable culinary experience. Of the many splendid small details the staff present you throughout the meal, tthe fresh herb tea cart, where your white-gloved server snips citronelle, mint, sage or rosemary leaves into the silver teapot, lends to that feeling of warmth and welcome of a shared meal.
Chef Sylvestre Wahid has that rare combination of mastery, humility and personability. These traits translate directly to his dishes which are infused with talent and taste. Dining in a Michelin star restaurant - this one has 2stars - can be an investment, also in time. What 'le Sylvestre a Paris' offers, however, is a veritable dining excursion where your tastebuds, eyes and olfactory senses are lead on a delightful adventure through a serving of about 10 courses. The chef himself tends to describe his cuisine as somewhat 'feminine' in that it is ever so light and flavorful. It plays with refined delicacies such as sugar crystallized dried sea lettuce and fermented, blackened garlic, which, surprisingly, has a slightly sweet taste profile to it. The intimacy of this upstairs restaurant, hidden like a secret jewel above the famous downstairs brasserie, affords a luxury of dining in a setting that entices conversation and time taken for genuine person-to-person interaction. The refined touches of toasted, fresh-cut bread, the bone china pottery made by an artisan-craftswoman elevates, quite literally, the delicately crafted food served in such a setting.
Located now at the Monnaie de Paris, this newly opened and already celebrated restaurant serves contemporary haute cuisine in a just redone - though historical space - overlooking the Seine on the Quai Conti. The Monnaie de Paris is the oldest French institution and was founded in 864 under the reign of Charles II. It offers, now, in this newest incarnation, spectacular views overlooking the Seine. The interior design has notes of the theatrical, with tables placed just so, to capture the natural lighting. Salmon, flown in direct from Scotland, is served on its bed of ice at table, seasoned before your eyes with a triad of citrus before gingerly being sprayed with a consomm� of citrus.
When Parisians speak of Chef Alain Passard's restaurant, Arp�ge, it is in hushed, reverential tones. Descriptions of meals enjoyed here invariably include mention of vegetables; also that it requires a good three hours of dining time spent at the table. Vegetables have become, since the early 2000s, the chef's signature. He still serves meat and his preferred method of cooking is still over an open flame, a technique his grandmother taught him. But in the past decade he adapted this talent of flamb�ing, grilling and roasting to vegetables: "Learn how to travel delicately with your pan on the open flame guaranties texture, taste, color, light and transparency with your vegetables," declares this illustrious French chef. He maintains three of his own vegetable and herb gardens to assure the highest quality ingredients: "Between the gardeners and me, we discuss carrots and beetroot like others speak of Chardonnay and Cabernet Franc!"