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Superchef Alain Ducasse’s flagship restaurant. Langoustines with caviar is just one mouth-watering bite (see Alain Ducasse).
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Chef Pierre Gagnaire is legendary for blending flavours, such as lamb cutlets with truffles.
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Another star chef, Guy Savoy is experimental with his food. Sea bass grilled in sweet spices is an example.
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A tea room loved by locals and visitors alike. Regulars swoon over the hot chocolate and the delicious patisseries.
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Fabulous Art Deco setting, and andouillettes (sausages) are one speciality.
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Until recently refusing entry to women, this established restaurant specializes in French classics.
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Jacket and tie here. Do try scallops marinated in citrus fruits with caviar.
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Jacket and tie are required here. Filet mignon of suckling pig is one speciality.
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Alain Ducasse’s affordable offshoot. Choose your main dish and a sauce to go with it.
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One of the city’s best dining experiences. Langoustine parcels with shellfish pastry is a signature dish.
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal), taxes and charges included.
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