Winning Restaurants near Stade Roland Garros, Home of the French Tennis Open

Headed up by chef Julien Mercier, the menu here, conceived in consultation with Chef Alléno, features rotating and seasonal top products from France's best artisanal food producers. Creatively combined, you will find breads provided by one of France's top bread producers, paired with main courses prepared using only products from top producers who hold French culinary honors, and desserts are provided by award-winning patissiers. The stylish interior dining room overlooks the legendary Molitor Swimming Pool and makes for a great choice any time of the year and under any weather conditions. For its historic significance in Parisian culture (site of the very first public display of a bikini worn by a woman) and for its exquisite recent overhaul by Accor/MGallery, this restaurant is an excursion for its superior culinary offerings, for its design features and for its Parisian cultural significance.

The newest restaurant by Chef Jean-Louis Nomicos is in the ground-floor lobby of the sparkling new Fondation Louis Vuitton, located just at the doorstep of the Jardin d'Acclimatation. This is not your average museum restaurant and in fact, just since its opening in the Fall of 2014, has become itself a draw and highlight for visitors to this museum and cultural center. Chef Nomicos' signature and specialty is creative cuisine with a Mediterranean accent. The menu here, especially at lunchtime, has been imagined with thoughtful consideration towards taste and expediency. Meaning their bento-like menu choices, that comes in either an all-vegetable choice or seafood/vegetable combination, is portioned just right, giving you the feeling of having had a proper meal but still with plenty of time left to explore the museum, or get on with whatever your day's next item on the itinerary has in store for you.

This is the landmark Hotel Raphael's dining room and it attracts the requisite power lunchers during the week. Chef Etienne Barrier is assisted by Thomas Chegaray and Chef-Patissier Nina M�tayer. The ambiance in this stately restaurant has been refreshed with a d�cor that adds a lightness and airiness to its formality. The cascading aubergine voile drapes lend a regal feminine touch. Here you can expect traditional cuisine that enjoys a contemporary approach. A selection of both meat and seafoods will be sure to satisfy all at the table. During the week, when it's open for lunch and dinner, your fellow diners will be the many lawyers, dignitaries and diplomats whose offices surround this elegant address. Dessert here is not to miss since the Chef-Patissier is a rising star (soon to be featured on national TV) and is given free reign here. Green apple iced compote paired with carpaccio of mango is not out of the ordinary and the hot out of the oven lightly orange-scented madeleines served with your after-meal caf� make for memorable dining.

What does a young French chef do when he earns his first Michelin star at 22? Why, he heads to America, the land of dreams. This is exactly what Chef Gilles Epié did when he became the youngest chef ever to earn that star of distinction. Fast-forward twenty-some years and the Chef, having helmed LA's top-shelf restaurant, L'Orangerie, during the 90's, returned to his Parisian home with his American bride where they opened Citrus Étoile. Already in its 10th year, Citrus Étoile is the go-to restaurant where food critics are regulars. Chef Epié, a firm believer of the successful chef's credo that one must be generous and passionate about serving only the best ingredients, keeps his cuisine on the light side of very French. Hence the vegetables here are never over-cooked but rather delicately revealed. The restaurant's location, a hop-skip-jump from Étoile, couldn't be more convenient.

Lignac's 1-Michelin-starred establishment whose open kitchen and amber-caramel-gold tones surround you with warmth. The black mosaic walls fittingly offset the chef's play of tradition and modernity for his cuisine. The cocoon-like setting invites you to allow the chef and his kitchen to lead you on a modest adventure of fine French dining, where carefully sourced products, selected with care and attention to detail, give you an authentic dining experience. The large terrace located towards the back end of the restaurant is a popular dining spot in the warmer weather and especially with the younger set. Some choices from the menu include rose mushrooms from Saint-Ouen-L-Aumone, cod from the coast served with asparagus from Les Landes (when in season), and Farm House Lamb from Aveyron.

Not only a gastronomic restaurant but also one that transports you back to the days of Napoléon Bonaparte. Indeed the main pavillion dates back to Napoléon III and its ceilings are decorated with friezes by the famed Caran d'Ache. In a setting of stunning décor and beautiful flowers too, Chef Fr�d�ric Anton creates elegant and generous dishes that are a pleasure for both the palate and the soul. Chicken breast in mushroom sage and saut�ed baby squid with sweet peppers and pasta are often found on the menu, which changes according to the seasonal availability. Finish up with a dessert such as cherry clafoutis with yogurt ice cream, braised apple covered with caviar, or fine blinis! METRO: Porte Dauphine (line 2) or Porte Maillot (line 1 or RER C)

The address listed for this restaurant is deceiving because it orients you away from the fact that this is the restaurant of the Palais Tokyo. This has always been a popular place to hang and to eat, though its newest addition of the restaurant Monsieur Bleu (the other on-premise dining option being Tokyo Eat) seems to be even doubly so. The fact that it offers continuous service is hugely convenient because, after all, who can stick to the French schedule of lunch at noon and dinner at 8 ? The menu is mostly French classic brasserie fare like steak tartare and frog's legs. Weather permitting, the patio seating affords an excellent view of the skateboarders who use the museum's lower courtyard as their skateboard park, with the Bateaux Mouches cruising along the Seine in the background. For lunch especially, make reservations.

This is one of the most beautiful summertime patios for outside dining in Paris (when the sun is shining).Located in the middle of the Bois de Boulogne, next to the Paris Polo Club, La Grande Cascade – originally a hunting pavilion for Napoleon III – is a study in Deuxieme Empire magnificence. Thanks to a refresh this past winter, the retro-modern interior décor of this dignified 1-Michelin-starred dining room, is once again gleaming. You'll find widely spaced tables, high ceilings, chandeliers, huge doors and windows. It's a favorite of French families for special occasion celebrations; it's also popular among Japanese and Brazilian visitors who are gourmets of both French food and luxury. The gastronomic menu of Chef Frederic Robert is contemporary French, skillfully prepared and artfully presented. Many of the city's greatest chefs got their first start in the kitchens here at La Grande Cascade.

Located on the stadium grounds of Roland Garros, where the annual French Tennis Open takes place, the Restaurant Roland-Garros is one of those places in Western Paris that is ideal for a Sunday brunch. Even better, you have the option of ordering the champagne brunch which comes with an all-you-can-eat breakfast buffet and free entry into the French Federation of Tennis Museum, the Tenniseum, along with a guided tour after your meal. During the annual French Tennis Open this restaurant is actually closed. So it's worth paying a visit any time the rest of the year when you can have the very unique experience of dining just a stone's throw from the Philippe Chartier famous red-clay courts. The restaurant is open for lunch and dinner on weekdays as well.

La Cristal Room Baccarat is the restaurant inside the Baccarat Museum on the Place des Etats-Unis, the « United States Square ». This is one of those absolute not-to-be-missed restaurants while you're in Paris and not just because Baccarat is celebrating its 250th anniversary this year. The restaurant belongs to star-chef Guy Martin but he allows the young, talented Adrien Manac'h to run the kitchens. The menu includes choices of glazed rabbit and rosemary smoked Buffalo Mozzarella, then the Harcourt for dessert, created especially for this 250th anniversary celebration of Baccarat and served in the emblematic Harcourt crystal glass (it's lots of wild-strawberries on a pistachio-almond soft, moist cake). And although the cuisine is every bit the haute-cuisine that one expects from a Guy Martin restaurant, you may hardly notice it, so besotted will you be by the crystal palace setting...crystal chandeliers, crystal glassware, Baccarat tableware and cutlery.