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Champs-Elysées Quarter : Places to eat

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  • Superchef Alain Ducasse’s flagship restaurant. Langoustines with caviar is just one mouth-watering bite (see Alain Ducasse).

  • Chef Pierre Gagnaire is legendary for blending flavours, such as lamb cutlets with truffles.

  • Another star chef, Guy Savoy is experimental with his food. Sea bass grilled in sweet spices is an example.

  • A tea room loved by locals and visitors alike. Regulars swoon over the hot chocolate and the delicious patisseries.

  • Fabulous Art Deco setting, and andouillettes (sausages) are one speciality.

  • Until recently refusing entry to women, this established restaurant specializes in French classics.

  • Jacket and tie here. Do try scallops marinated in citrus fruits with caviar.

  • Jacket and tie are required here. Filet mignon of suckling pig is one speciality.

  • Alain Ducasse’s affordable offshoot. Choose your main dish and a sauce to go with it.

  • One of the city’s best dining experiences. Langoustine parcels with shellfish pastry is a signature dish.

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