traveldk.com

Arguably the best chef in Paris, Ducasse is now serving up his fabulous cooking in his stylish new restaurant in the Plaza Athénée hotel. Impeccable service, and signature dishes such as langoustines with caviar cannot be bettered (see Alain Ducasse au Plaza Athénée).

Artichoke and truffle soup is one of star chef Guy Savoy’s signature dishes, in his chic and smart restaurant (jacket and ties required for male diners). One of the city’s best dining experiences. To sample Savoy’s cooking at more affordable prices, also try the bistro-style Les Bookinistes in the St-Germain quarter.

Renowned for its wine list, which is considered to be the best in Paris, as well as for its lovely views of the Seine and Notre-Dame. Duck à l’orange is one of the specialities and the sauce is prepared before your eyes.

Taillevent’s atmospheric oak-panelled dining room is frequented by a mix of businessmen and romantic couples. Crépinette d’ndouillette (sausage pancake) with foie gras is one memorable dish and there’s an exceptional wine list. You need to book well ahead to dine here.

Looking like any other Paris restaurant from the outside, inside the small room buzzes with noisy diners and tables must be booked ahead. Some of the best food in this price range, the menu is constantly changing but is always inventive. The home-baked bread is a delight, as is the dessert menu for those with a sweet tooth.

Paris’s oldest brasserie, dating from 1864, is worth a visit if only for the original wood and glass decor and leather banquette seating. The menu offers staple bistro dishes such as oysters and pepper steak, briskly but politely served (see Bofinger).

The bargain five-course menu is fixed, except for your choice of dessert, so whatever the chef buys, you eat. Don’t be put off – the food is always superb and the candlelit atmosphere warmly relaxing.

One bistro looks much like another, but inside this one in the Chaillot Quarter is a different story. The food is superb, the service friendly, the atmosphere fun, the prices reasonable. For all of these reasons, it’s wise to book ahead. Try the red mullet Provençal, if available.

A place for atmosphere rather than gourmet cooking, but the food is still good and reliable in this basic wine bar, which is always full of noisy locals. Numerous wines are available by the glass or bottle, accompanied by cold meats, pâté, and other simple traditional meals.

The food is simple and filling (pepper steak, tarragon chicken and fish are traditional examples) but the real reason to come here is for the authentic period atmosphere. This early 20th-century workers’ canteen has retained its original, tightly packed tables set amid wood panelling and gilded mirrors. It’s always busy so come early to get a table. No reservations are taken, but the inevitable queues usually move quickly.