Restaurants in Paris
Started by Lucien Legrand in 1945, the shop at Legrand Filles & Fils opens into Galerie Vivienne which sits atop the Legrand wine cellars. Legrand Filles & Fils offers a wine bar, gourmet food and chocolate.
Located near the historic Garden of Tuileries, Rouge Saint Honoré is a Mediterranean-inspired Paris restaurant serving vegetable- and fruit-centric dishes. The chef utilizes the freshest available produce, including over 600 varieties of tomatoes, to create tempting salads and mains.
Rino is the brainchild of Chef Giovanni Passerini, who honed his craft under the renowned Swedish chef Peter Nilsson at La Gazzetta. With seating for 20, Rino offers an intimate dining experience.
L’Estaminet is a bio (organic) restaurant run by wine vendor d’Arômes & Cépages inside the Le Marché des Enfants-Rouge, Paris’ oldest covered market.
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.
This Asian teahouse in the Second Arrondissement is known for its bubble tea, a Taiwanese green or black tea with gummy pearls of tapioca. (Bubble tea is typically sipped from a fat straw so as to make room for the pearls at the bottom of the cup).
Named for the small round iron and enamel pots in which dishes are both cooked and presented, the tiny Les Cocottes specializes in seasonal fare like crab and sucrine lettuce or shoulder of lamb confit with potatoes.
Formerly a simple working-class restaurant, Astier is newly elevated thanks to new ownership and a chef who earned his stripes at Le Meurice.
Known for his more highbrow eateries La Tour d'Argent and Hotel de Crillon, Chef Dominique Bouchet embraces simpler and less pricey fare in his self-named bistro located in one of Paris' most beautiful neighborhoods.
Le Cinq, located on the lobby level of Paris’s Four Seasons George V Hotel, offers a seasonal menu of French cuisine prepared using traditional French methods with an element of modernity in the execution.