Paris Restaurants by Frommer's ShortCuts

Author:Frommer's ShortCuts
Language: eng
Format: epub
Publisher: Wiley
Published: 2011-01-15T00:00:00+00:00

The posh avenues that radiate from the Champs-Élysées are home to some of the most expensive and elegant dining in the city. If you’re looking to splurge on a lavish gastronomic experience, this is the right neighborhood. Dress sharp and be ready to drop at least 100€ per head, unless you book a table at one of few moderate tables like Caïus, Le Hide, or Le Bouchon et l’Assiette.

Very Expensive

Guy Savoy ★★ TRADITIONAL FRENCH Guy Savoy is undoubtedly one of the top chefs in France, and his namesake restaurant caters to diners who want a three-star experience they can understand. You won’t find molecular hijinks or a ton of unfamiliar ingredients here—just beautiful dishes composed of luxury ingredients and accented by what many feel is the best service in town. The signature starter is a bowl of truffled artichoke soup topped with shavings of aged Parmesan and served with a truffle buttered brioche for dipping. The menu changes seasonally but might include baby peas with poached quail’s egg, or Breton lobster served inside a cloud of (dry ice) vapor. Don’t be shy when the outstanding cheese cart comes around because the kind servers are happy to box up any desserts that you don’t finish.

18 rue Troyon, 17e. 01-43-80-40-61. Fax 01-46-22-43-09. www.guysavoy.com. Reservations for dinner required 1 month in advance; 2–3 days in advance for lunch. Main courses 75€–230€; fixed-price lunch 110€ and menu dégustation (tasting menu) 298€, 360€, and 480€. AE, DC, MC, V. Tues–Fri noon–2pm; Tues–Sat 7–10:30pm. Métro: Charles-de-Gaulle–Etoile or Ternes.

Hiramatsu TRADITIONAL FRENCH Other than the fact that chef Hiroyuki Hiramatsu and most of his staff are Japanese, the only Asian touch at this restaurant is a hot, wet towel that arrives before the meal, in the Japanese style. Everything else is unabashedly French: the contemporary dining room, seating just 40, that’s outfitted in mostly monochromatic tones of black and white; the rows of windows, each of which is set with shimmering panes of red-and-blue cut glass; and a polite staff wearing gray-and-white uniforms. Menu items change frequently, but are always artfully presented. Try pigeon breast with foie gras (flavored with strong coffee and cocoa), lobster with spinach wine sauce, or chops of veal with vegetables.

52 rue de Longchamps, 16e. 01-56-81-08-80. www.hiramatsu.co.jp. Reservations required. Main courses 52€–112€; fixed-price lunch 48€ and fixed-price dinner 95€–130€. AE, DC, MC, V. Mon–Fri 12:30–1:30pm and 7:30–9:30pm. Métro: Trocadéro.

La Cuisine MODERN FRENCH The latest addition to designer Philippe Starck’s stable of dining rooms is La Cuisine, a new restaurant inside the Royal Monceau hotel. The room is eye-catching and busy, full of modern art and artful design touches like a “to-do” list scribbled on a lamp shade. The cooking of chef Laurent André is delicious though not particularly inventive, but that seems to suit the well-heeled clientele that comes in from the nearby suburbs. Dishes are visually stunning—especially the “baroque” soft boiled egg with shrimp and porcini mushrooms. Desserts are all signed by Pierre Hermé, one of the most respected pastry chefs in the city.

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