Travel 6 minutes 18 March 2024

The Full List of Paris's Michelin Star Restaurants in The MICHELIN Guide France 2024

On the eve of the Olympic Games, the Parisian food scene is flexing its muscles, from legendary restaurants making a comeback to a Japanese tea ceremony and 50 shades of bistronomy.

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Since the Middle Ages, Paris has been a ‘Cockaigne’, a land of plenty, a cornucopia, a warehouse stocked with the best produce from the French provinces and beyond. In 2024, with the Olympics on the horizon, this still holds true, and Paris is limbering up for its own gourmet games. All disciplines and categories are represented, from Japanese chefs to young, home-grown MICHELIN-Starred talent, from revered restaurants to bistros in all their contemporary incarnations. Let the games begin!

Reopening of Legendary Restaurants

The year 2023 saw the reopening of two legendary restaurants that played a part in shaping the history of Parisian gastronomy. First up, La Tour d'Argent is the oldest restaurant in Paris: as far back as 1582, an inn was already established on Quai de la Tournelle, on the banks of the River Seine. Now, rejuvenated by recent renovations, the restaurant looks set for centuries to come. (See our article : The Reopening of One MICHELIN Star Tour d’Argent).

On 15 June 1898, in collaboration with Escoffier, César Ritz opened the Parisian palace hotel that bears his name to this day. On Place Vendôme, it was notably frequented by Proust, who was a fan of its ice cream. Later, the restaurant was renamed Espadon, in homage to Ernest Hemingway. Fast forward to the present day and Chef Eugénie Béziat presides in the kitchens, skillfully blending reminiscences of her childhood in Africa with Mediterranean influences gleaned over the course of her culinary career. The resulting cuisine is both surprising and satisfying.

Le Prince de Galles (19.20 by Norbert Tarayre), a legendary gem of Parisian Art Deco design built in 1928, has chosen to democratize palace hotel cuisine by entrusting its kitchens to Norbert Tarayre, the firebrand chef discovered on French TV's Top Chef in 2012.

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Paris, Japanophile Capital

Who says love stories have to end badly? The love affair between Japanese chefs and Paris is still going strong. In 2024 Shinichi Sato (Blanc, new star restaurant), who put in a strong performance at Passage 53, is back with a vengeance. The forty-something chef from the island of Hokkaido, who also worked at Mugaritz in the Spanish Basque Country, has taken up the baton from Hiramatsu. In a pared-back, ultra-designer setting, he presents fine cuisine that combines top-notch European ingredients with the rigorous technical approach of his homeland.

At Baillote, Chef Satoshi Amitsu may be Japanese, but the cooking is very much French and modern. Georges Blanc's former second-in-command cooks up colorful, well-executed dishes with an abundance of contrasts, and the contemporary bistro style of the food is reflected in the atmosphere. The ‘cuissons’, jus, and seasonings are particularly precise and accomplished.

At Akabeko, it’s all about a subtle, French-Japanese omakase menu created by Yasuo Nanaumi. The experienced Japanese chef opened the restaurant with his son, who takes care of proceedings front of house. In this gorgeous little place, diners can shift seamlessly between the two cultures, as they tuck into dishes such as foie gras with teriyaki sauce or deep-fried sole goujonnettes with dashi.

Yuichiro Akiyoshi (Chakaiseki Akiyoshi, new star restaurant) serves up so much more than a meal. Expect a poetic interlude centred on the tea ceremony (lasting three hours) with subdued lighting and contemplative stillness; here, you forget the noise and furious pace of the city outside. Originally from Fukuoka, the chef spent 10 years in a Three Star restaurant in Kyoto, learning cha-kaiseki, the traditional Japanese culinary art based on the idea that food should complement tea. A unique restaurant in Paris.

Finally, in Chef Tomoyuki Yoshinaga's Sushi Yoshinaga (new star restaurant), Paris has one of the finest restaurants dedicated to the art of sushi. The produce used smacks of exceptional quality: ikejime fish from Brittany, in particular, plus caviar, sea urchin, abalone, wild eel, and matured bluefin tuna of a quality that one rarely has the opportunity to taste. The art of cutting fish, the exceptional skill of the chef, the different temperatures of the rice, the various soy sauces used to complement the fish... it has all the elements of an exceptional dining experience.

Read also: The Inspectors Reveal All on Le Gabriel, France’s New Three Star Restaurant for 2024!

Paris's New MICHELIN-Starred Talents

Beyond the excellent Japanese restaurants mentioned above, the Star-studded Parisian selection of 2024 is striking in its variety. Chef Manon Fleury (Datil, new star restaurant) is winning over diners with her cooking that shows a commitment to all aspects of sustainable fine dining. On the plate, this translates into a primarily plant-based menu, in which fruit, vegetables, and grains (her specialist subject) coexist with finesse.

At Hémicycle (new star restaurant), whose name is a nod to the nearby Assemblée Nationale and its semi-circular debating chamber, the duo (and real-life couple) of Flavio Lucarini (savory) and Aurora Storari (desserts) achieve harmony with their creative ‘cuisine d'auteur’. The pastry chef is also responsible for one of the inspectors' favorite desserts this year.

Maison Dubois (new star restaurant) may be Arthur Dubois's first restaurant but the fact remains that his dishes are nothing if not impressive. Carefully selected ingredients, proven expertise, impeccable technique... the chef shows he is a dab hand at putting a new spin on classic cuisine, in which the influence of his mentor, Pierre Gagnaire, makes its presence felt.

The man behind Onor (pronounced ‘honor’, with good reason) is Thierry Marx, an up-and-coming chef who seems destined to make a name for himself. In a nautical-inspired setting (incorporating a wealth of recycled materials) reminiscent of a bijou luxury brasserie, the chef dances to his own tune, supported by his right-hand man Ricardo Silva. The menu switches between nods to Asia and the chef's classics, showcasing this judo enthusiast's many talents.

On the rooftop of the Hôtel Cheval-Blanc, a surprise awaited our Inspectors: the luxury brasserie Le Tout-Paris, whose all-encompassing view is enough to whet the appetite. Leading chefs Arnaud Donckele and Maxime Frédéric oversee the kitchen, where top-quality produce is prepared either simply (langoustine and pike quenelles accompanied by velvety pike heads with rosemary), or more elaborately (black pudding à la royale with gnocchi, juniper berries, and savory).

Géosmine (new star restaurant) is named for the smell that rises from freshly ploughed or wet soil, hinting at the ‘natural’ cuisine that Chef Maxime Bouttier's restaurant has in store for diners. Originally from the Sarthe ‘département’ in northwestern France, where he used to hurry after school to watch the cows being milked, he serves cow udders at his trendy restaurant in the 11th arrondissement. This offal is cooked in a seaweed broth before being pan-fried in butter, lightly grilled on the barbecue, placed on a tartare of seaweed, and topped with a little caviar and finished with two sauces. A creative dish, emblematic of a chef with a strong personality.

Bistro Plus Gastronomy Equals Bistronomy

The MICHELIN Guide's 2024 selection of Parisian bistros is proof, if proof were needed, of the vitality of the genre. Whatever name is used to refer to these vibrant, lively eateries, the fact remains that they have a number of things in common: chefs trained in the best establishments in France and abroad; a focus on flavor and fresh produce, often sourced via short supply chains; a freedom from culinary rules and traditions, which are instead revisited or gently shaken up: and classics often sitting alongside vegetarian dishes. With that in mind, you'll want to head over to Rosemarie, Aux 2K, Les Parisiens, Des Terres, Colvert, Source, Ambos, L'Escudella, À Table, Chenapan, Le 6 and Oktobre for a start. More adventurous Parisians might want to stray as far as Rosette (Clichy), Mano and Baca'v Boulogne (Boulogne-Billancourt), or even Isolé (Montreuil).

Diners are bound to find something to suit their taste among Paris’s fabulous array of restaurants.