Some enthusiasts consider Akihiro Horikoshi to be the best Japanese chef in Paris. Yet his legendary humility still prevents him from talking about himself. But we still have his marvelous cuisine based mainly on fish and seafood. Akihiro, who has worked for more than twenty years at l’Ambroisie, masters French gastronomy brilliantly. the menu changes daily and all dishes are cooked to order. You can even order some in advance, made with truffles, caviar and some classic Ambrosia. The experience is always intimate and exceptional since the room can only accommodate 16 guests.
Anne-Sophie Pic is the only Chef at the head of a three-star restaurant in Valencia. Her second table, in Paris, La Dame de Pic is for her as a taste of Valencia.
Anne-Sophie Pic has a passion for certain ingredients, especially those from the South that she loves so much, but she is always looking for new products to create new associations. For her, the only thing that counts is balance, the source of all the pleasures of taste, and to find it, she never ceases to explore all the ancestral or gastronomic traditions of the world. She offers here an overview of her creations and each of her Menus is a reflection of gourmet and refined cuisine. His plates are, before any tasting, a table that delights the eye.
A historic site, founded in 1766. Wine trade, prestigious winery, theater of French gastronomy, whooping cough of Maupassant, Zola, Musset or Hugo, who were among the regulars. First restaurant receiving three Michelin stars in 1933 until 1969, it is now considered a jewel in Paris.
Completely renovated to give it back its splendor of yesteryear, It now mixes eighteenth look with a decoration signed Laura Gonzalez, graphics and tableware made by Cordelia de Castellane.
Kosuke Nabeta, a young Japanese chef, does not create Westernized Japanese cuisine any more than Japanese French cuisine. Rather, it draws its inspiration from the French terroir using the Japanese aromatic register to create original agreements, original flavors, close to the fusion food. It follows the tradition of omakase, which means “I defer to you” by offering only two Menus to his guests (twenty), who agree to be surprised by settling in this vaulted cellar looking like traditional Japanese living room.
The Chef with Three Stars on the Monnaie de Paris website. Five adjoining lounges, elegant and chic, decorated by his friend Jean-Michel Wilmotte and adorned with paintings lent by François Pinault. For us too the feeling, or rather the certainty of living here an exceptional moment: the 18th century architecture, the view of the Louvre, the Pont des Arts or the Pont Neuf and of course a gastronomy without any other equal.
Young Japanese Chef Takayuki Honjo concocted a unique menu with French – Japanese flavours based on vegetables, fish and seafood. A choice that allows him to daily select the best products at the finest local French producers, he says, and to transcend their flavours in his kitchen.
Koji Ada, a Michelin starred Chef, is a lover of the gastronomy of France and of his native Japan. Adepts come to enjoy this cultural, culinary and aesthetic melting pot. His cuisine is Japanese, crossed with French influences. More importantly, he only uses noble products from the French terroir. The unique menu is made of 11 dishes following the Omakasse tradition.
Welcome to a true lab of flavours with an open kitchen allowing to observe each dish being prepared. The cuisine is gastronomic but its core value remains creativity. It is therefore possible to taste a little bit of everything as all the star dishes are offered in a small portion version.
This is a place imagined by Pierre Gagnaire and dedicated to the sea : fish, seafood, urchins and oysters of all kinds, cooked in a myriad of ways with only one meat dish a day! The interior design imagined by Christian Ghion is also a success, making us feel at a famous chef’s restaurant but keeping the atmosphere simple.
Built on the remains of the Grands Augustins, the Relais Louis XIII offers a traditional and gastronomic cuisine. Chef Manuel Martinez follows the century-old principles of French gastronomy only leaving aside what appears irrelevant to him nowadays. Perfectly mastered haute cuisine.
