On Monday, the 2019 selection for the MICHELIN Guide France was announced, featuring 632 starred establishments.
It comes as no surprise that the capital of Paris hosts a number of Michelin-recommended eateries, including over 100 starred restaurants.
So the next time you’re in the City of Lights, here’s where to get the very best meals.
What It Is: Talented toque Guy Savoy’s eponymous restaurant boasting stunning views of the Seine.
What Our Inspectors Say: “Guy Savoy, act II, in the Hôtel de la Monnaie, on the bank of the Seine. The setting is sumptuous—six rooms adorned with contemporary works lent by François Pinault—and the host, true to himself: sincere and passionate, inventive without excess, unfailing generosity. Irresistible!”
What It Is: Chef/owner Alain Passard’s lauded vegetable-heavy tasting menu fine dining restaurant near the Musée Rodin.
What Our Inspectors Say: “Precious woods and a Lalique crystal decor provide the backdrop for the dazzling, vegetable-inspired cuisine of this culinary genius. He creates his astonishing dishes from organic produce grown in his three vegetable gardens!”
What It Is: Chef/owner Bernard Pacaud’s stalwart restaurant that has held three Michelin stars since 1988.
What Our Inspectors Say: “Ambrosia was the food of the gods on Mount Olympus. Without question, the cuisine of Bernard Pacaud reaches similar heights, with its explosion of flavors, its scientific approach and its perfect execution. Incomparable classicism and an immortal feast for the senses in the regal setting of a townhouse on Place des Vosges.”
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What It Is: Yannick Alléno’s eponymous restaurant situated in the Champs-Elysées gardens; the neoclassical Pavillon Ledoyen dates back to the late 1700s.
What Our Inspectors Say: “This Parisian institution—in an elegant pavilion in the Champs-Élysées gardens—has been taken over by Yannick Alléno, who has set about writing a new chapter in its story. The chef creates a tour de force, immediately stamping his hallmark. He masterfully puts a new spin on haute cuisine, magnifying, for example, jus and sauces through clever extractions.”
What It Is: Located in the heart of the famous Paris hotel, chef Ducasse centers his menu around a “trilogy” of fish, vegetables and grains.
What Our Inspectors Say: “Alain Ducasse has rethought his entire restaurant along the lines of ‘naturality’—his culinary Holy Grail is to uncover the truth of each ingredient. Based on the trilogy fish-vegetables-cereals (here too, a respect for nature prevails), some of the dishes are really outstanding, and the setting is magnificent!”
What It Is: Chef Éric Fréchon’s fine dining establishment.
What Our Inspectors Say: “The Bristol’s restaurant underwent a transformation in 2011. The bright dining room overlooking the garden boasts a restrained, distinguished elegance in which the glamour of the 18C shines forth. The virtuosity of Éric Fréchon’s classic cuisine bears witness to his freedom of expression with regard to great tradition. He creates dishes that are fresh and endowed with the finest flavors!”
What It Is: Gourmet fine dining inside the Four Seasons.
What Our Inspectors Say: “After the fabulous years at Ledoyen, Christian Le Squer is now at the helm of this renowned establishment. The majesty of the Grand Trianon inspired décor remains intact, waiters in uniform still perform their dizzying ballet, and the expertise of the chef does the rest, keeping the finest tradition alive!”
What It Is: The top toque’s eponymous flagship restaurant serving up innovative French fare in the Hôtel Balzac.
What Our Inspectors Say: “The restaurant’s chic and restrained contemporary décor is in complete contrast to the renowned inventiveness of this famous chef.”
What It Is: Chef Frédéric Anton’s stunning restaurant located in the heart of Bois du Boulogne.
What Our Inspectors Say: “Set within the Bois de Boulogne, the superb Napoleon-III pavilion installed here since 1905 is easily recognizable. In this dream location, Frédéric Anton works wonders: the precision and rigor passed on by his mentors (who include Robuchon) are his signature, along with his taste for original pairings. Topped off by a prestigious wine cellar and perfect service.”
Hero image of whole-roasted red mullet served with mushrooms and squid at Guy Savy by Laurence Mouton.