Le Pré Catelan

This historic Napoléon III-style pavilion near the Parc de Bagatelle and its magnificent rose gardens was recently, and grandly, made over in silver, black and white. Chef Frédéric Anton, who picked up a third Michelin star in 2007, offers refined dishes such as l'os à moelle, marrow served two ways: grilled in the bone, and mixed with porcinis and pureed cabbage.

We loved: Scallops seared on a rock with roasted walnut cream