<strong>Baieta: </strong>The deconstructed bouillabaisse at this hot Paris restaurant is the chef's signature dish.
Baieta: The deconstructed bouillabaisse at this hot Paris restaurant is the chef's signature dish.
Courtesy Pierre Lucet Penato
<strong>Restaurant Lapérouse:</strong> To dine at the recently restored and reopened Paris institution, which dates back to 1766, is to dine with the ghosts of some of the most influential thinkers, artists, writers and politicians of the last few centuries.<br />
Restaurant Lapérouse: To dine at the recently restored and reopened Paris institution, which dates back to 1766, is to dine with the ghosts of some of the most influential thinkers, artists, writers and politicians of the last few centuries.
Courtesy Jean-Pierre Salle
<strong>Froufrou: </strong>The décor at this spot is theatrica,l with heavy, velvet midnight blue curtains that set off brass details and mirrored walls, in a nod to the Belle Époque when the theater was born.
Froufrou: The décor at this spot is theatrica,l with heavy, velvet midnight blue curtains that set off brass details and mirrored walls, in a nod to the Belle Époque when the theater was born.
Courtesy Froufrou
<strong>Sharing is caring:</strong> Try Froufrou's braised lamb shank for two, a decadent entree option on the classic menu.
Sharing is caring: Try Froufrou's braised lamb shank for two, a decadent entree option on the classic menu.
Courtesy Froufrou
<strong>Virtus: </strong>Located not far from one of Paris's top outdoor farmer's markets, Marché d'Aligre, this spot is helmed by a Japanese and Argentinian couple, chefs Chiho Kanzaki and Marcelo di Giacomo.
Virtus: Located not far from one of Paris's top outdoor farmer's markets, Marché d'Aligre, this spot is helmed by a Japanese and Argentinian couple, chefs Chiho Kanzaki and Marcelo di Giacomo.
Courtesy Virtus
<strong>Never a dull day: </strong>Virtus' menu changes daily, but can include everything from local duck in cherry sauce to monkfish in a watercress, curry and coconut sauce.
Never a dull day: Virtus' menu changes daily, but can include everything from local duck in cherry sauce to monkfish in a watercress, curry and coconut sauce.
Courtesy Thomas Duval
<strong>Alan Geaam: </strong>The fattoush (Lebanese salad) revisited with king crab is ethereal.
Alan Geaam: The fattoush (Lebanese salad) revisited with king crab is ethereal.
Courtesy Alan Geaam
<strong>Franco-Lebanese:</strong> In 2018, less than a year after opening, Geaam's eponymously named restaurant received its first Michelin star for giving Middle Eastern dishes the haute gastronomy treatment.
Franco-Lebanese: In 2018, less than a year after opening, Geaam's eponymously named restaurant received its first Michelin star for giving Middle Eastern dishes the haute gastronomy treatment.
Courtesy Alan Geaam
<strong>Beefbar: </strong>Designed to be a high temple for carnivores, the Paris outpost resides in a restored 19th century atrium, just off the Champs-Élysées.
Beefbar: Designed to be a high temple for carnivores, the Paris outpost resides in a restored 19th century atrium, just off the Champs-Élysées.
Courtesy Beefbar Paris
<strong>La Brasserie du Louvre-Bocuse: </strong>The first Paul Bocuse-branded restaurant in Paris reopened this past summer.
La Brasserie du Louvre-Bocuse: The first Paul Bocuse-branded restaurant in Paris reopened this past summer.
Courtesy La Brasserie du Louvre-Bocuse
<strong>Classics: </strong>The restaurant's menu pays homage to Bocuse's Lyonnaise roots with classic dishes like Bresse chicken in cream sauce with mushrooms, pike quenelle and onion soup.
Classics: The restaurant's menu pays homage to Bocuse's Lyonnaise roots with classic dishes like Bresse chicken in cream sauce with mushrooms, pike quenelle and onion soup.
Courtesy La Brasserie du Louvre-Bocuse
<strong>Cheval d'Or: </strong>Japanese chef Taku Sekine gained rose to fame with his Franco-Japanese restaurant Dersou, and has now opened a French-Asian café serving simple, relaxed dishes.
Cheval d'Or: Japanese chef Taku Sekine gained rose to fame with his Franco-Japanese restaurant Dersou, and has now opened a French-Asian café serving simple, relaxed dishes.
Courtesy Cheval D'Or
<strong>Casual elegance</strong>: At Cheval d'Or, the food, decor and overall ambience are influenced by Chinese, Thai, and Japanese food culture.
Casual elegance: At Cheval d'Or, the food, decor and overall ambience are influenced by Chinese, Thai, and Japanese food culture.
Courtesy Cheval d'Or
<strong>Fulgurances: </strong>The name translates to "brilliance" in French, and is where restless passion and emerging talent collide happily with carte blanche.<br />
Fulgurances: The name translates to "brilliance" in French, and is where restless passion and emerging talent collide happily with carte blanche.
Puxan BC Photography
<strong>Experimental dining: </strong>Opened by a French food magazine of the same name, Fulgurances gives emerging new talent their own stage with a kitchen, staff and dining room.
Experimental dining: Opened by a French food magazine of the same name, Fulgurances gives emerging new talent their own stage with a kitchen, staff and dining room.
Puxan BC Photography
<strong>Café Pouchkine:</strong> A taste of Russian finery and flavors in the heart of Paris.
Café Pouchkine: A taste of Russian finery and flavors in the heart of Paris.
Courtesy Cafe Pouchkine
<strong>Décor watching: </strong>Taking in the gold-gilded esthetic of French and Russian opulence is nearly as delightful as noshing on the culinary classics.
Décor watching: Taking in the gold-gilded esthetic of French and Russian opulence is nearly as delightful as noshing on the culinary classics.
Courtesy Cafe Pouchkine