Restaurants in France
Gastronome or not, France is the place to go for great food. The country has a long history of not only rich, haute cuisine, but a tradition of excellent regional fare that has transformed France into the culinary giant it is today. It’s far too difficult to name just a few of the many great restaurants in France (though the famed Guide Michelin is always happy to help), so those visiting France restaurants should work overtime to try cuisine that is unique and native to the country like pot-au-feu, a hearty beef stew; matelote, fish cooked in cider; coq au vin or boeuf bourguignon, chicken or beef braised in red wine; and ratatouille, a rich vegetable stew. And don’t forget to drop by an authentic patisserie to stock up on madeleines, croissants, macarons, baguettes and all the delicious breads, desserts and cheeses that have set France restaurants apart as leaders in culinary excellence.
Ths Michelin-starred restaurant-cum-inn sira among aromatic herb gardens and lavender fields.
A traditional, yet innovative bistro in the Marais, Le Repaire is renowned for its wine selection and game specialties.
With their belts cinched depressingly below their stomachs, sagging jacket linings, and gaping pants pockets, the functionaries and low-level businessmen in whom this district seems to specialize are not lovely to look at, but they do know their food, and they recognize value.
The 2009 renovations of Terminal 1 in the Charles de Gaulle airport have introduced the quirky restaurant, La Terrasse de Paris. Designed by Philippe Starck, artificial grass, large flower prints on the wall, and plush red seats give the restaurant a 1970's feel.
Situated in the Musée des Arts Décoratifs (Museum of Decorative Arts), this two-story restaurant serves simple French fare in a stylish setting.
A bit off the beaten tourist track in the Batignolles area of the Seventeenth Arrondissement, Le Bistral is a rustic chic “gastro-restro” with a twist: The chef—who serves up inventive versions of French classics—is Japanese.
Tables were placed on gravel underneath the shade of the trees at this casual country place. Order beautiful green salads with red currants, a bit of foie gras, warm cheese with a red pepper–and-garlic rémoulade, rabbit with a dried-fruit reduction, and risotto aux fruits de mer.
The newest venue in the old port is stark white and mirrored, which helps put its thin, gorgeous, and tanned clientele on display. The menu features light Mediterranean cuisine, such as moules marinieres (mussels cooked in white wine) and seared calamari.
Gilles Choukroun, the mediagenic chef of the new restaurant is the founder and former president of Générations.C—yet another French food movement for change—the boyishly handsome Choukroun is doing his part at the cool gray-and-fuchsia-accented MBC.
Christmas Eve dinner at the château's Bistrot Mogador is a don't-miss: a traditional gros souper-grilled sea bass with aioli, vegetable gratin with black truffles, and more.