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,...

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,...

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...

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...