The culinary fame of the 'light city' is consolidated with one of the most varied gastronomic offerings in the world. Know her France is one of the countries listed as one of the best in the field of gastronomy. This is characterized by its variety, refinement, quality and of course, its history. Each of its regions has its own wealth of food and culinary skills. Paris, its capital, apart from being a great tourist destination, is elegant and romantic. It has a wide range of restaurants, offering proposals of traditional haute cuisine and some innovative and avant-garde creations that express the latest trends. The writer specialized in gastronomy, Alexander Lobrano, made a selection of the best restaurants in the city of lights. Now we tell you which ones were chosen.
The chef of this restaurant won two stars Michellín due to his innovative talent. The restaurant Les Tablettes reflects the Mediterranean roots of Jean-Louis Nomicos, its owner. It has a special decoration designed by Anne-Cecile Comar, where cheerful and bright colors predominate, the walls look like a wicker basket. Its type of cuisine is contemporary French cuisine with a Provencal accent. Some dishes that stand out are: squids and artichokes "Barigoule" (prepared with white wine, lemon and herbs); gizzards of veal with a confetti of lemon pulp and macaroni with black truffles and foie gras.
It stands out for including a great variety of spices in its dishes, such as anise and cardamom. El Spring a restaurant run by American chef Daniel Rose. It is small, cozy and informal. After a few years it closed its doors and moved to a much larger place near the Louvre Palace, due to the number of people who visit it. In the cellar of the restaurant there is a great variety of wines. It offers a tasting menu and à la carte dishes made with sophisticated combinations of fresh products. Some of them are peas, beans, fish, duck, raspberries, among others.
It offers a balance between product and price. It is the right one to eat seafood, especially oysters brought directly from Marennes-Oléron. It is located right next to Boulevard Saint Germain and is presented with a white facade with a modern, cozy and informal atmosphere. Their wine selection is from the Loire Valley and they are mostly white, suitable for seafood.
The chef of this restaurant takes into account the nutritional value as a pillar of his creations. Belonging to Mark Williamson, who works at the "Will Wine" bar, the Macéo restaurant offers an extensive wine list. Macéo, opens its doors in 1997 and has a view of the Royal Palace. Chef Thierry Bourbonnais uses ingredients from the season by manipulating vegetables as the main ingredient in his preparations, a good option for vegetarians. At the same time, it has a tasting menu in which vegetables are the protagonists. Some of its dishes are scallops (oysters) marinated with seaweed oil, in a bed of quinoa or wild sea bass (type of fish) with carrots.
Ze Kitchen Galerie.
The gastronomy of this restaurant demonstrates creativity and innovation. The Ze Kitchen Galerieun restaurant is run by William Ledeuil; it is a modern place with a jovial and romantic setting. Its decoration consists of steel tables and chairs, and on its walls there are pieces of contemporary art. Here you can find typical French cuisine with modern nuances and Asian details. They are creative and artistic dishes, with fresh ingredients and good quality. One example is the pasta of malloreddus (a type of gnocchi) with Thai herb pesto, cream of Parmesan cheese; also highlights the monkfish (type of fish) grilled with an eggplant marmalade with vierge sauce (hot vegetable oil acidified with lemon and flavored with seeds).
The chef Pascal Barbot delights his guests, while they enjoy a privileged view from the Eiffel Tower. This extraordinary restaurant run by chef Pascal Barbot, is located near the Eiffel Tower. It is small, with a Zen style decoration (an occidental tendency that imposes harmony and balance); It has a modern kitchen and its service is impeccable. It offers high gastronomy of haute cuisine and its style is ingenious and imaginative. Some of the dishes of the tasting menu are: crab and avocado ravioli, shredded pork stew, grilled endives with lemon zest, among others.
It is the restaurant of a couple where he manages and she is the star chef. Adeline Grattard is the owner and chef of this restaurant of Chinese origin. It is small, with beamed ceiling and old stone walls. It offers different types of tea for each meal in replacement of the wine. Their menu includes grilled scallops over bean sprouts with garlic sauce, accompanied by a homemade ginger ice cream dessert made with slices of avocado and fruit.
This restaurant is located on a busy corner. Called by the French "du gueule", which means real character, this restaurant has a large influx of public due to its authenticity. Those who work there use formal clothes and are very efficient in terms of public attention. The menu is based on classic French dishes such as onion soup, snails, battered sole, among others.
Located in one of the most luxurious hotels in the city, its menu was designed by triple star Michellín, Yannick Alléno. It is part of one of the most elegant and luxurious hotels in Paris of the same name. In 2003 Chef Yannick Alléno, who owns three Michelin stars in recognition of his work, began to renew the menu, which was marked by the typical hotel kitchen. This consisted of ingredients of very good quality, but did not reach the preparations of the Parisian haute cuisine. Alléno's creativity gave rise to a menu that is constantly evolving. Some of his creations are foie gras (fatty liver of duck or ganzo), white truffle, agnolotti (stuffed Italian pasta) artichoke or lamb scented with orange blossom, among others.
The chef of this restaurant was chosen as the Best Chef of 2011. The restaurant Thoumieux is in charge of the chef Jean-François Piège winner of two stars Michellín. It has a cozy atmosphere of red seats, black marble tables, silver cutlery, and walls with mirrors and lights applied. It offers top quality foods such as rillette (a kind of soft pate) of sardines with a little spicy, butter and sliced bread or squid with crispy bacon slices, with poached egg. Your wine list is excellent.