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Places in Paris

7 places to explore

Alléno Paris au Pavillon Ledoyen Restaurant
Alléno Paris au Pavillon Ledoyen - Restaurant in Champs-Élysées & Madeleine, Paris
Editor's Pick
Restaurant
Haute Cuisine Palace Garden Sauce Craft

Alléno Paris au Pavillon Ledoyen

Champs-Élysées & Madeleine

$$$$

Yannick Alléno's three-Michelin in a pavilion at the Champs-Élysées gardens, the sauce-extraction reference.

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Frédéric Simonin Restaurant
Frédéric Simonin - Restaurant in Batignolles & Étoile, Paris
Editor's Pick
Restaurant
One Michelin Robuchon Lineage Mof

Frédéric Simonin

Batignolles & Étoile

$$$$

MOF chef, 1-Michelin, Parisian-apartment dining on rue Bayen.

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Kei Restaurant
Kei - Restaurant in Saint-Honoré & Palais-Royal, Paris
Editor's Pick
Restaurant
Intimate Precise Ceremonial

Kei

Saint-Honoré & Palais-Royal

$$$$

Three Michelin stars, Japanese precision in a Coq-Héron jewel-box dining room

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Le Bristol Paris Hotel
Le Bristol Paris - Hotel in Champs-Élysées & Madeleine, Paris
Editor's Pick
Hotel
Palace Classification Courtyard Garden Three Michelin

Le Bristol Paris

Champs-Élysées & Madeleine

$$$$

Faubourg Saint-Honoré palace, Epicure (3 Michelin) and the audience's safest 8e booking.

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Le Cinq Restaurant
Le Cinq - Restaurant in Champs-Élysées & Madeleine, Paris
Editor's Pick
Restaurant
Palace Hotel Haute Cuisine Seafood Led

Le Cinq

Champs-Élysées & Madeleine

$$$$

Christian Le Squer's three-Michelin showcase inside George V, the textbook for Paris haute cuisine.

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Le Gabriel, La Réserve Paris Restaurant
Le Gabriel, La Réserve Paris - Restaurant in Champs-Élysées & Madeleine, Paris
Editor's Pick
Restaurant
Haute Cuisine Palace Hotel Tasting Menu

Le Gabriel, La Réserve Paris

Champs-Élysées & Madeleine

$$$$

Jérôme Banctel's three-Michelin in a Napoleon III mansion off the Champs-Élysées.

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Pierre Gagnaire Restaurant
Pierre Gagnaire - Restaurant in Champs-Élysées & Madeleine, Paris
Editor's Pick
Restaurant
Haute Cuisine Avant Garde Tasting Menu

Pierre Gagnaire

Champs-Élysées & Madeleine

$$$$

Three-Michelin since 1996, the chef who taught Paris that haute cuisine could improvise.

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