The Least Expensive Michelin-starred Restaurants in Paris

At the head of this modern restaurant is Tom Meyer, a young chef surrounded by a youthful and close-knit team, with clear ideas: commitment to zero waste, zero plastic... The chef's cooking celebrates well-sourced produce – Mediterranean sardines, Racan pigeon – in a fine and meticulous menu: your taste buds are in for a real treat.

€58 at lunchtime

This place close to the Bourse, run by a Japanese pastry chef, combines classic recipes and more flamboyant creations (such as diplomate flan with cardamom, poached peaches and fennel sorbet), subtly enhanced and rich in smoked and grilled flavours. Balance and precision are the watchwords, illustrated by the sommelier’s advice. Very friendly, slick service.

€52 at lunchtime

At the helm of this location in the Sentier area is Reims-born chef Jason Gouzy. Gouzy drew on the services of a fashion designer to create this cocoon for food lovers, where bourgeois style meets romantic charm. He showcases the gamut of his expertise, ranging from a clever interplay of textures to surf and turf, smoked dishes and condiments—think pithiviers of duck and foie gras and celeriac with truffles. 

€45 at lunchtime

Was Nicolas Flamel, former owner of the oldest house in Paris (1407), an alchemist? Historians may still disagree, but we are firmly convinced that seasoned chef, Grégory Garimbay, transforms his ingredients into culinary gold. He signs balanced, modern recipes, whose aromas and flavours are intelligently assembled. A genuine alchemist!

€42 at lunchtime

In a modern and unadorned setting (cement tiles, bare light bulbs), Antonin Bonnet crafts his refined, delicate, sensitive and unpretentious cuisine. Slow-cooked egg, cabbage, praline vinaigrette, or pigeon, celeriac smoked in hay, radicchio and anchoïade. The three-course lunch menu will set you back just €42: it's your call. 

€42 at lunchtime

A chic, upscale place where you can savor cuisine with a modern edge: "black pearl" cupped oysters, seawater jelly, horseradish mousse, and Comice pear or line-caught sea bass with tomato compote, orange foam with cinnamon. An enticingly varied menu made using high-quality produce.

 €39 at lunchtime

Why the name? This restaurant brings together a chef from Brittany and a chef from Perpignan, who are in fact childhood friends; a decor that marries the old with the new; and finally, a nod to one of the Selosse family's greatest vintage champagnes. The short menu proposes contemporary and tasty cuisine based on fine seasonal ingredients. The surf and turf combinations are particularly good.

€42 at lunchtime

In their open kitchen, raw talents Anne Legrand (L'Atelier Rodier, Le Clarence, Itinéraires) and Clio Modaffari (The Kitchen Gallery, Itinéraires, Frenchie) create a lovely juxtaposition of flavors and textures, which you can taste in a beautiful filet of Ikejime tuna and incredibly tender pigeon supreme. Be sure to book in advance.

€44 at lunchtime

Following in the footsteps of the Japanese chefs who set up shop in Paris after working in some of the capital's top establishments, Katsuaki pays a superb homage to French cuisine with a particular Japanese sensibility. Very good value for money! Bear in mind you will need to book several weeks in advance. Tasting menu at lunchtime and on Saturdays, à la carte menu in the evenings during the week.

€45 at lunchtime

Nobuyuki Akishige, a Japanese chef with a flawless track record (L'Atelier du Peintre in Colmar, La Vague d'Or in St-Tropez, K2 in Courchevel) concocts subtle and well- crafted seasonal cuisine, such as roast magret de canard with a parsnip purée and kalamata olives. Dishes to savor in an unpretentious bistro interior—it's spot on.

€45 at lunchtime

Stripped back cuisine on a constant quest for new flavours and culinary invention. Vegetables take the limelight and the flavours are finely tuned. The set lunch menu is wonderfully affordable.

€39 at lunchtime

The chef has honed his skills in a series of prestigious establishments (Le Meurice, Portos, Lasserre, Louis XV) and was a semi-finalist in French TV's Top Chef 2021. He serves a single set menu (five, seven or nine courses) that favours short supply chains and fine ingredients (turbot, bonito). The dishes stick close to the seasons and incorporate pleasing nods to his native Jura region. A fine list of 1 000 wines (200 champagnes), mostly organic or natural. Uninhibited, lively cooking: an excellent place.

€42 at lunchtime

In a quiet neighbourhood, this inviting and comfortable restaurant has recently been refurbished in a contemporary style. It proposes a menu that changes with the market's offerings and the chef's inspiration. A likeable man who hails from the Gers, he brings together traditional expertise and up - to - the - minute style. Diners passing through as well as regulars come away happy. Good value for money.

€45 at lunchtime