GOURME PARIS !
Sampling Paris' 3 Michelin starred restaurants
Paris has a staggering nine 3 Michelin starred restaurants, our local insider pulled the short straw and tried them all
The restaurants of Paris herald some of the finest chefs and delicacies in the world, but just nine of them have been awarded the prestige of 3 Michelin stars. In this great, food loving city, these dining boltholes shine like beacons above the rest. Whether you're in here for business or pleasure, each of these restaurants has the most sensational of menus for every desire.
L'AstranceIn an intimate space patted with buttery tones of modern elegance, Christophe Rohat welcomes no more than 25 diners, twice a day, four days a week. Chef Pascal Barbot spends the meal in his kitchen preparing a set menu that shows off his technical precision and an intense passion for the exotic. Traditional Asian satay, miso or lemongrass flavours mixed with quintessential French specialities producing sensational results like his signature dish of foie gras, mushroom and citrus galette. www.astrancerestaurant.com
Epicure at Le Bristol Hotel
Epicure HotelDecorated like a regal lordʼs country manor, Epicureʼs dining room faces the formal gardens of the Bristol Hotel. And terroir is what Meilleur Ouvrier de France chef Eric Frechonʼs cuisine is all about. Creating unexpected combinations of the regionʼs best produce, his truffle, artichoke and foie gras stuffed pasta, highlighting that Frechon is a real traditionalist with a twist. www.lebristolparis.com/epicure
© Laurence MoutonIn May 2015 famed French chef Guy Savoy moved his eponymous restaurant Rive Gauche to the Monnaie de Paris with its imposing French windows that look across the Seine to the Louvre Palace. While the décor has changed, the phenomenal cuisine of this experienced chef remains as memorable as always. His lobster with popcorn delights the palate and the senses with a sprinkle of childhood wonder. www.guysavoy.com
© Laurence MoutonRumoured to be the most romantic 3-star restaurant in Paris, LʼAmbroisie is a 16th century treasure tucked under the arches of the Place des Vosges. Chandeliers reign over tapestry-clad dining rooms while father and son, chefs Bernard and Mathieu Pacaud, delight guests with traditional bourgeois favourites including a side of veal with chartreuse-bathed vegetables for couples to share. www.ambroisie-paris.com
Arpège
Chef Alain PassardAt Arpège, vegetables are everything. Cold, contemporary décor takes a back seat to the magic happening in the chefʼs gardens and on the guestʼs plate. While chef Alain Passardʼs private farm is his pride and joy, there is plenty of temptingly-prepared meat and fish on the menu like his signature hors d’oeuvre, the umami hot-cold soft-boiled egg. There is also an excellent vegetarian menu. www.alain-passard.com
Le Meurice Alain DucasseOld-world grandeur greets the 21st century in a gold-gilded dining room inspired by Versailles. A four-time 3-star chef, Alain Ducasse focuses on the basics with an emphasis on the artisanal, valuing products like the bean to chocolate from his Manufacture in Paris. Lobster with sea-flavoured potatoes are a house speciality and everyone falls for the iconic vegetables steamed on rock salt. www.alain-ducasse.com
Pavillon LedoyenAn 18th century inn hidden in the gardens of the Champs Elysées, the poetically Parisian Pavillon Ledoyen comes with a neo-classical décor. Dynamic chef Yannick Alléno brings astounding talent and respect for terroir to the table with a remarkable fusion of noble and humble. Succulent lobster enriched with kale, Wagyu beef with potatoes, and an absolutely unforgettable orange pearl dessert. www.yannick-alleno.com
© Jacques GavardA contemporary dining room best described as sober sets the scene for the cuisine of Paris’ most intellectual chef. While others try to keep it simple, Pierre Gagnaire is a virtuoso with recipes that have a plenitude of key ingredients. Langoustine with crab, asparagus, lard and grapefruit thrills and intrigues and delights, before you are treated to the pièce de resistance: the grand dessert. www.pierre-gagnaire.com
Le Pré Catelan
Le Pré CatelanDriving up to this turn-of-the-last-century jewel amidst regal trees in the Bois de Boulogne, gives a visit to Pré Catelan the feeling of a day in the country. In the tradition of classical French cuisine, chef and Meilleur Ouvrier de France Frédéric Anton serves sophisticated dishes executed with technical perfection. The langoustine ravioli are a local legend and desserts a moment to remember. www.leprecatelan.com
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