Dining at the Tour d’Argent is bound to be a unique moment : the place is utterly magical and mythical even among the finest Parisian restaurants, but the pressed duck and the wine cellar, one of the wealthiest and most sophisticated in France are truly fabulous and anything but a mythe !
In a beautiful dining room imagined by Jean-Michel Willmotte, one enjoys great modern and light, rotisserie-themed cuisine by Guy Savoy. Maître Albert is a ‘bistronomic’ restaurant along with Les Bouquinistes.
Excellence that blends creativity from Japan and tradition from France. Maybe you will think that this is the current trendy association in the Parisian dessert scene, but discovering Mori Yoshida’s pastries will surely make you change your mind. The young Chef is resolutely enamoured with French taste and revisits it with the utmost subtlety. His viennoiseries and crème pâtissière retain a classic approach, but his chocolates and entremets are full of surprises. A desire to renew things rather than stick to a fad is strongly felt here.
Alain Passard is passionate about vegetables, which he grows in his three kitchen gardens in Sarthe and Eure and which his culinary art transcends, together with carefully selected seafood and meats roasted the traditional way, for long hours. A true symphony of flavours, with a magnificent wine cellar.
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A café where the best coffees are roasted on the premises following several processes : espresso, dripper, siphon or slow drip. On top of that the delicious cakes of the Pâtisserie des Rêves are served with them.
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At the rushing hours of Montparnasse, all the Great Names met here : Picasso, Giacometti, Hemingway, Kessel, Jean Cocteau, Joséphine Baker, Man Ray, Georges Braque, André Brassaï, Sonia Delaunay. La Coupole is a true monument of Montparnasse’s history, an inevitable place for many tourists looking for the atmosphere described by Hemingway in A Moveable Feast and for excellent traditional food.
The twin of the Flore, or its enemy, also has its literary Prize, created in 1993 and which is the first one to be awarded in January. So how to decide between the Café de Flore and Les Deux Magots ? Everyone has to decide according to his tastes. Maybe we will choose Les Deux Magots to have a cup of tea or a hot chocolate made in the traditional way and for its terrace during spring or even in winter when we look desperately for the first rays of sunshine.
Hugues Pouget, former Chef pastry cook at Guy Savoy did not want to sell his cakes the same way as in a simple cake shop. His concept is that around three permanent flavors, chocolate, vanilla and caramel, he adds to his creations seasonal products as combawa, litchi, pineapple, followed in the summertime by strawberry, cherry, peach, apricot, cherry plum or fig from Solliès. So here one will find caramel or exotic fruits mille feuilles, and blood orange cream in his éclair.
Pierre Marcolini a real discovery of chocolate, from Mexico to Madagascar, from Venezuela to Jave Isle and from Ecuador to Ghana. But one must not forget to taste his delicious and original pastries.
A mythical an unmissable venue that concentrates all the essence of Saint-Germain. There, one sips a glass of champagne or a mojito at the bar then dine with the heady scent of lilacs and the sound of piano jazz in the spring.
A bit of North American gastronomy in a chic and cozy decor or on the magnificent patio when the weather is nice. We taste a lobster from Maine or a crab from Maryland, we eat a good hotdog, an organic burger or a steak from Colorado to finish with a cheese cake. Without forgetting the tradition of the doggy bag when leaving !
This is one of the favorite bistro addresses of Germanopratin people. After Fish, la Boissonnerie, Cosi and Freddy’s, the American Juan Sanchez and the New Zealander Drew Harré wanted to create, still in Saint-Germain, a place dedicated to healthy and seasonal cuisine, with many raw foods, fish and seafood and little meat. Soups, gazpachos, tartares, carpaccios and other ceviches are therefore in the spotlight. Pablo Thiollier-Serrano and his team, concoct all this in front of us, in the kitchen open to the room.
Open every day : noon – 2.30 p.m and 7.00 – 10.45 p.m
snack : 2.00 p.m – 7.00 p.m
brunch : every sunday, noon – 4.00 p.m