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The splendid Paris showcase of superchef-entrepreneur Alain Ducasse is now in the capable hands of young chef Christophe Moret, who has added his own personal touch of exotic spices to the luxury repertoire of truffles, caviar, turbot and lobster. Try specialities such as his langoustines and caviar with a perfumed nage and beautiful desserts by award-winning pastry-chef Nicolas Berger, all in the environs of the lavish dining room which has been cheerfully rejuvenated by designer Patrick Jouin with Corian chairs and ethereal teardrop chandeliers.
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This picture-perfect bistro, which opened in 1912, has just been taken into the Ducasse fold, following the retirement of the Petit family. But its many power-broking fans need not fear. Ducasse has kept on the old favourites, such as the plump garlicky snails, house smoked salmon, tête de veau and the cassoulet. Try the wonderful roast lamb or the autumn game dishes and finish off with tarte Tatin or chocolate cake with homemade ice cream. A testament to the glories of traditional bistro cooking.
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With its leather armchairs and stock exchange prices whizzing across a screen above the bar, Philippe Starck’s second Bon restaurant feels like a modern day gentlemen’s club. Just opposite the Bourse stock exchange it’s a honey pot for the suited and booted... the plus side of which is that the staff are used to short lunch breaks and the service is snappily efficient. Do go for one of the delicious fish options, they are simple but tasty and copious and don’t hold back on the pudding front—the crème brûlée is one of the best in town!
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The Costes brothers have done it again with this fashionable haunt, [name]d after former president Pompidou and housed on the top floor of modern-art mammoth the Centre Pompidou. It offers a mind-blowing view of Paris (book well in advance for a good table) in refined, industrial chic decor. Food is predictable and pricey Costes fare—think green bean salad, classic hamburgers, Thai spring rolls, and Saint-Marcellin salad—but the restaurant is worth a visit for the setting and the crowd, a buzzy set of art gallery goers by day and beautiful people by night.
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If you’ve ever sampled the unforgettable artichoke and truffle soup or the cream of lentils and langoustines, you’ll understand what makes affable chef Guy Savoy so revered. Amid a calm modern dining room, a meal here is a constant whirl of trolleys and servers each bringing another round of intriguing ideas and brilliantly executed dishes that multiply textures and maximise flavours.
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