You should know these five hotspots for Paris. This is our first recommendation for best fine dining restaurants in Paris. Bon appétit!
David Toutain has made a name for himself on the culinary scene after stints in the kitchens of Alain Passard or Marc Veyrat. He now cooks his own ever-changing tasting menus in his own restaurant. And in Paris, his creations are adored: like the roasted foie gras in baked potato broth with black truffles. David Toutain’s restaurant is decorated in sleek Scandinavian chic, with lots of wood, stone and steel. What we liked: The chefs serve the dishes most personally.
29 Rue Surcouf
75007 Paris, France
The cuisine at Neso is appealing, light and fresh. It involves researching new techniques, experimenting with fermentations and looking for unusual products. Guillaume Sanchez is not afraid of anything: in his restaurant Neso you will be surprised, ideally you just trust the chef and let yourself be inspired by the moment. Restaurant Neso is known for its cuisine based mainly on fish and sea products, served in a contemporary way.
3 rue Papillon
75009 Paris, France
Restaurant Le Mansouria
Fatema Hal, busy chef and eminent cookbook author, is Paris’s best-known Moroccan chef. Her appealing, beautiful Moroccan restaurant, Le Mansouria, is located in an unassuming back alley in the eleventh arrondissement and is an ode to North African cuisine. You embark on a culinary journey via the starters, starting with the puff pastry briwattes filled with goat’s cheese or lamb, or a salad with carrots and orange blossom water. This is followed by delicious couscous or tagine dishes for the main course – the lamb melts in your mouth – and the pâtisseries for dessert.
Restaurant Le Mansouria
11 Rue Faidherbe
75011 Paris, France
Contrasts are created by mixing colours with black and white. Contrasts can also arise when two longtime friends play out their differences – one is passionate about the land, the other about the sea; one champions innovation, the other poses as a preserver of traditional culinary techniques. The resulting contrasts lend themselves well to a unique, surprising culinary experience: an eclectic menu and wine list from the “contrasting” culinary pair of Kevin de Porre (formerly with Michelin chef Kei Kobayash) and Erwan Ledru (formerly with Arnaud Nicolas). In this way, these two contrasting characters took joint charge of the restaurant and created a memorable new fine dining offering.
8 rue d’Anjou
75008 Paris, France
In the 16th arrondissement, which is dominated by upscale restaurants and Parisian-style bistros, the Substance restaurant combines these two types of restaurants. The restaurant is inviting and exudes a relaxed elegance. Behind the counter whirls Matthias Marc, a young chef who has worked in big name restaurants like Racines des Prés, Saint James, Le Meurice and Lasserre. The strengths of the cuisine at Substance lie in its focus on fine dining in a relaxed atmosphere with an excellent selection of wines and – by Parisian standards – reasonable prices.
18, rue Chaillot75016