France is known for its excellent food and there are many restaurants that serve French cuisine. If you’re planning a trip to France be sure to check out some of these restaurants. You’ll find that the food is delicious and the atmosphere is perfect for a romantic evening.
If you’re lucky enough to get a seat at chef Bertrand Grébaut’s laid-back contemporary cafe, you’ll be anticipating a dinner that will make you swoon. It’s not Grébaut’s style, however. This means meals like mushrooms with oyster and foie gras bouillon or seared fish with raspberries and tomato water are made with an “innocent, spontaneous and balanced” approach, in the chef’s own words. Service is pleasant and relaxed, and the loft-like environment is bright and welcoming.
For the last several years, Chef Bertrand Grébaut’s seafood bar has been one of the most popular spots in Paris. There are no reservations accepted, so if you want to avoid the crowds, arrive as soon as it opens at 7 p.m. or as late as possible after 10 p.m. You may choose meals like smoked shrimp with roasted red pepper and white beans, tuna tartare, ceviche, oysters, crab fritters, and more from the daily changing menu. Raw seafood platters, including clams, shrimp, sea snails, and other sea-worthy delicacies, are also available.
Most of Paris’ world-renowned gourmet food is out of reach for most people’s budgets. However, a meal at the Michelin-starred Comice, run by Canadian chef Noam Gedalof and married sommelier Etheliya Hananova, won’t break the bank. Floral arrangements from a well-known local florist complete the beautiful but casual aesthetic.
In addition to Gedalof’s light, innovative modern French cuisine, Hananova’s wine list contains lesser-known wines from throughout the globe. Roast chicken with polenta, wild mushrooms, balsamic, and black pepper, or duck foie gras with hazelnuts and strawberries.
Le Bistrot Flaubert
Chef Nicolas Baumann and financier Stéphane Manigold have taken over Michel Rostang’s charming café with flea market décor, which was originally created in the 1980s. In the kitchen, Korean-born chef Sukwon Yong, a former Rostang sous chef, brings an Asian twist to French bistro food, making this one of the best restaurants in Paris’s west.
Korean beef tartare with avocado mousse and puffed rice, and lumache (snail-shaped pasta) with rabbit confit, red curry, and kimchi are on the menu at this year’s Seoul Food and Wine Festival. If you’re in an expensive area of Paris, the prix fixe lunch is an excellent value.
Chez L’Ami Jean
Left Bank restaurant Stéphane Jego is always crowded. Jego is one of the few Parisian chefs who understand how to provide classic French bistro fare that has been subtly modified. Since he bought it from a Basque rugby tavern over two decades ago, he has rarely touched the 1930s space.
You won’t mind the sluggish service or rowdy regulars as long as the hearty meals, many of which are influenced by southern French country cooking, are so fulfilling. Roasted Pigeon in Thyme and Garlic, Roast Lamb in Smoked Oregano, and Light and Fluffy Rice Pudding round out the menu.
Restaurant David Toutain
After collaborating with Alain Passard and Marc Veyrat, David Toutain made his debut in Paris at Agapé Substance in Saint-Germain. Currently, he has a restaurant of his own, and his ever-changing tasting menus (ranging from 70 to 250 euros) include some of Paris’s most exciting and innovative cuisines. Foie gras, black truffles, and cuttlefish are just some of the items you’ll find on the menu during this year’s New York City Restaurant Week.
Le Grand Restaurant
Offal is a specialty of the French kitchen, while veal sweetbreads are a specialty of the French kitchen. The best keepsake to bring back from Paris is a new favorite meal that you’ve never tried before. Jean-François Piège’s Le Grand Restaurant is the ideal location to pull this off. They are served with walnut mousseline and morel mushrooms by him in a hot box.
Many Japanese and other Asian restaurants may be found in the center of the city, between the Opera Garnier and Musee du Louvre on Rue St. Anne and other streets. If you’re in the mood for gyoza and some of the city’s tastiest ramen, go to Menkicchi. This ramen is very popular with the regulars since it includes hand-made noodles in a rich pork broth, as well as an egg marinated in soy sauce and seaweed.
In this welcoming wine bar and bistro, you won’t have to worry about reserving three months in advance for a table full of delicious French cuisine and a nice bottle of wine. It was created by Tim Johnston, a Scottish wine trader and longstanding Parisian resident, and his daughter Margaux and her French lover Romain Rouleau.
This Gallic culinary experience is brought to life by Roudeau’s cooking expertise and Johnston Jr.’s attention to detail in the dining room. “We always deliver the goods,” they proclaim. Dishes such as celery soup with cockles and chives, sautéed wild mushroom with egg yolk and prosciutto cream, ducks filet with Swiss chard and chestnuts, scallops with leek, baby potatoes, and parsley cream are examples of the kitchen’s flair despite the seasonal menu.
La Bourse et la Vie
As a result, the second Paris restaurant of chef Daniel Rose has become one of the city’s top bistros. Those who want a taste of France’s rock-solid cuisine will be delighted by his masterful renditions. A great touch is the foie gras de canard served on a bed of artichoke hearts with a drizzle of shallot vinaigrette that tastes like aspic. Be sure not to skip out on the collier d’agneau provencal, which is braised lamb neck prepared in the Provençal fashion.
One of the top restaurants on the Left Bank is Martin Maumet’s Ze Kitchen Galerie, a sister table to chef William Ledeuil’s Michelin-starred Ze Kitchen Galerie. Dinner starts with a variety of appetizers before moving on to an assortment of Asian-inspired modern French meals that include vegetables and seafood in their purest form.
It’s impossible to predict what will be on the menu at any given time, but dishes like Sardinian gnocchi with mussels in a herbal shellfish broth or free-range heirloom chicken and carrots could show up. Butternut squash ice cream with chestnuts, pistachios, and yuzu is one example of a dessert that incorporates vegetables.
Since it debuted 12 years ago in a little alley in Le Sentier, Paris’s ancient garment neighborhood, Chef Gregory Marchand’s modern Frenchie has become a bona fide institution. By constantly inventing and reflecting on his worldwide experiences, Marchand’s food is a superb portrait of what Parisians desire to eat right now.
Scamorza-stuffed agnolotti with roasted and pickled butternut squash in a bouillon laced with raspberry vinegar and porcini mushroom jus are cosmopolitan meals. Roasted Treviso and a sauce of highly reduced chicken stock accompany the guinea fowl breast. Finding a table is difficult, but the effort is well worth it.
Raviolis Chinois Nord-Est
Although the jiaozi (little Beijing-style dumplings) served here are served in a simple dining room, they are some of the greatest food you can get for a fiver in Paris. Tofu, mushrooms, and green cabbage are the standard fillings, but you can also have them filled with whatever you’d want, including pork and green cabbage if you purchase in bulk, mushrooms, beef, or egg if you order in large quantities.
This Marais bistro a vins has been filled to the gills since it opened in May 2021, thanks to proprietress Sarah Michielsen’s friendliness, sommelier Bastin Fidelin’s wine selection, and chef Julien Chevallier’s exquisite cosmopolitan contemporary bistro cookery.
Baby clams boiled with herbs and shallots in white wine, Vitello tonnato, braised beef cheek in breadcrumbs with a beef sauce and baby carrots, and tiramisu with toasted hazelnuts are among the foods on the blackboard menu. This sophisticated comfort cuisine, particularly when matched with delightful service and a fantastic range of wines by the glass, is just what Paris is craving right now.
There are thousands of North African restaurants in Paris selling couscous and tagines, but the exceptional quality of the ingredients at this cheery Moroccan eatery makes it a favorite among Parisian cooks.
It’s created using seasonal veggies and tender baby lamb from the Pyrenees in this dish. Bread and North African pastries are also baked in-house, and the wine list has an intriguing assortment that is dominated by natural wineries. With mosaic-topped tables, lamps, and candles, the ambiance is colorful yet avoids cartoonish extravagance.
When cooks in Paris want to relax, they go to Le Baratin in Belleville, where Argentine-born self-taught chef Raquel Carena prepares some of the city’s most truly delicious cuisine.
Carena like offal and seafood, and her palette prefers tart and sweet-and-sour flavors, as seen by dishes like mackerel tartare with smoked vinegar, tuna steak with black cherries, and rabbit and mushroom ragout with red wine sauce on the blackboard menu.
The gradually gentrifying Belleville’s bohemian spirit has also sought sanctuary here. So take advantage of the good times while they last.
What is the most popular restaurant in Paris?
Paris is one of the world’s top food cities. Menkicchi is maybe the best ramen shop in town, while young Franco-Malian chef Mory Sacko cooks original Franco-African-Japanese dishes at MoSuke. Korean-born chef Sukwon Yong shows the growing influence of Asia on contemporary French cooking at Le Bistrot Flaubert.
There’s also a wide variety of informal eating alternatives, such as Café du Coin, Le Maquis, and Parcelles in the Marais. Traditional bistros, brasseries, and sophisticated restaurants provide classic French cuisine made famous by chef Auguste Escoffier.
Paris eateries are booming again as tourists return and vaccine bans expire. When young chefs like Tom Meyer, chef de cuisine at Granite (which has taken the position of Maison on our list), cook using seasonal, local, and organic ingredients, they demonstrate the Parisian culinary holy grail of the previous few years.
Meyer’s home area of the Jura is referenced via the use of vin jaune, Morteau sausage, and other eastern French items in the restaurant. After Alain Ducasse left to manage the kitchens of the Plaza Athénée, the apparently unchanging landscape of French haute cuisine was shaken by the entrance of chef Jean Imbert.
Jean Imbert au Plaza Athénée not only has lower pricing than the table it replaced but a grand slam of flawlessly crazy dishes from the big canon of classic French food, such lobster Bellevue and chicken in a sauce of morels and vin jaune, which is nonetheless a wallet-bruiser.