Mejores Restaurantes de Alta Cocina en Paris

Bertrand Grébaut's 11e neo-bistro that reset the gravitational centre east in 2011.

Greg Marchand's 2e bistro that rewrote the neo-bistro template in 2009.

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

Two-Michelin glass pavilion at George V where the kitchen runs on vegetables, dairy and seafood, no meat.

Simone Zanoni's Mediterranean-Italian one-Michelin at George V, the palace alternative to a tasting menu.

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

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

Yasunari Okazaki's two-Michelin sushi counter inside Pavillon Ledoyen, twelve seats, ikejime fish.

Alléno's one-Michelin counter format at Pavillon Ledoyen, the realistic same-week booking.

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

The Plaza's restored heritage-French dining room, recipes excavated from two-and-a-half centuries of menus.

Two Michelin since 1946, the institution where Paris learned modern restaurant service.