Best restaurants in Paris

A look at the menu replete with lobster, truffles, caviar, Bresse chicken, turbot and sea bass and you could believe it to be simply a roll-call of grandeur. Not so. Philippe Legendre does indeed produce luxury fare, but combined with precise execution, well-judged service and just a whiff of invention. The undoubted highlight is the lobster, wood-smoked in its shell and surrounded by a delicate, frothy morel sauce. The cheese trolley is full of well-aged specimens, among them the fabulous venaco de Corse.

Average Price : 180 € (without the wine)

The restaurant Meurice, attached to the de luxe hotel of the same name, should charm the amateurs of the record of the great centurywith its framework inspired of the castle of Versailles. Nothing was forgotten: marbles, tablecloths, glassmaking, armchairs, all is there to offer one royal moment to you... Side cooks, it is a young chief already credited with two stars, Yannick Alléno, who officiates. The grips of the oil cakes and their Bavarian of lawyer marryperfectly with a certain profusion in the plate. The addition of fish?ufs gives an impressing presentation. The cod is successful, it preserves a light firmness and delivers its subtle perfume underthe tooth. In dessert the wild strawberries on a crusty feuillantine frozen withthe burned cream make it possible in only one mouthful to play withtextures, the densities (tiles, biscuits) and flavours. As for the note, it does not have anything aristocratic. Meurice, even less known than certain de luxe hotels and which seeks to acquireits letters of nobility, propose a kitchen full with audacity at moderate prices.

Average Price : 200 € (without the wine)

Alain Passard likes the music and the harmonious kitchen. A simple and purified decoration "so that any door to turn itsattention on the dishes". And it is not hard. Between the molten glasses Lalique and the lobster aglets to thesavagnin, the choice is quickly made. Special mention with Alain Passard who receives his customers likehosts and frequently leaves his kitchen to collect their impressionsand to see whether all is well. Double respect with its unforgettable menus and its dishes containingvegetables. One 19/20 with Gault and Millau completely justified.

Average Price : 200 € (without the wine)

Former second of Ducasse at the Plaza, Jean-François Piège became recently the Chef of the famous Crillon. In a luxurious place, eat a delicious food mix of humour and of technical virtuosity. If Mr. Piège is one of most talented chef of the moment, you will be helped in your choice of win by David Biraud, the wine steward, the top young wine steward of the year 2002 in France.

Price : around 200€ (without the wine)

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