The Best Michelin Star Restaurants in Paris

I think Bruno Verjus is a true genius - there’s no other word for me to describe him. He’s been cooking for only 10 years and is over 60 years old, but he’s an amazing cook and such and such an inspiration for me.

We love to compartmentalize. Compartmentalize other people as well as restaurant styles and cuisines of a certain chef. With Atsushi Tanaka that's not possible, so it's a struggle to define which category to put him in and how to approach his cooking. Is it Japanese? Not really. Modern French? Nope. Nordic? All of the above? None of the above?A.T and Atsushi has had a very distinct, recognizable style for years. The immaculate aesthetics, from the delicate, almost feminine plating to the color scheme of each course. Soft colors that so often just blend with the beautiful crockery. The soft pinks of lobster and fig, the signature grey of peach and marigold flower dessert set, the deep, spruce forest greens of the spectacular squid and elderflower dish and an artist palette of all of the above combined in his iconic camouflage dish, in the latest incarnation with banka trout, juniper and parsley.But if the "Pantone" is all about gentleness, the flavors are exactly the opposite. Bold, deep, strong flavors building on herbs and sorrel and juniper and smokiness. At times you feel like you are taking a walk in the wild untamed Nordic landscape, moving from the deep pine forests to dramatic sea shores. Beautiful, delicate smoked mussels and pine tartelette. A giant meaty oyster hidden under a layer of sorrel and lovage frozen bits. It's a well thought through and very evocative cuisine, the kind Atsushi, if he was a different chef, would sell as his childhood memories of Japan. Or impressions of his (many many) travels. He never tries to, because he prefers to stay in the kitchen, leaving diners to embark on this trip solo. With the help of some amazing bottles of almost strictly natural wines. Chapeau also to AT's longtime sommelier who is serving up some top notch pairings.

Fun, delicious and creative modern cuisine in one of the most famous Parisian bistroThe sense of fulfilment that you feel eating Septime creations is directly correlated to the difficulty in being able to book a table in this small and famous Parisian bistro.Here I finally found the fun of a creative modern cuisine, right proportions that amaze without tiring, those beautiful harmonies between acidity, bitterness, smoked and spiciness that make you think with great enthusiasm 'I want more!'.A lunch full of emotions, wow dishes and joy that I will hardly forget!

A meal at l’Arpège is an experience like no other.l’Arpège, more than just a restaurant, becomes alive as the day's lunch progresses and the tables begin to interact with one another- carried away by the warmth instilled by Alain Passard and his entire team. The plate will be made up of vegetables harvested from morning gardens which are home to all sorts of talent in addition to what this chef has. It really is a treat for any true foodie. The Chef himself even eats here after service for those who have been fortunate enough to experience this unique moment! l’Arpège may just be your perfect place if you're looking forward to celebrating something special.

Everything that you would expect on a 3* journeyEverything that you would expect on a 3* journey. Amazing sauces with incredible hospitality and wine card to envy even the most knowledgeable sommelier out there.

Nothing news. Here they PLAY safe and I love itThis address is very special. Always the same dishes de lux…...the season can do some changes and I love it❤️The winelist is ok. The service is fantastic!

Chef Pascal Barbot and Christophe Rohat at their new updated l’Astrance in Paris.An exciting new chapter for this legendary Parisian restaurant. Still a master of cooking techniques and “Finesse” in his cooking. Wine list is absolutey stunning.

My number one restaurant in Paris for fine dining. It’s a place with a really good level of cooking by Christophe Pelé. Le Clarence is my number one restaurant in Paris for fine dining. It’s a place with a really good level of cooking by chef Christophe Pelé and you'll see a lot of French classics on the menu. But it's more than just the food - the environment, the space itself is just beautiful. It’s a 2 star Michelin restaurant but I would give it 3 stars for service and food.

Excellent and you can have it for lunchThe food is very creative and I found it to be quite unique. I always prefer lunches over dinners and was so happy to have a 2 starred lunch! My photos will do the talking for this review.

Classic - 3 Michelin stars.No news - always safe.I love this restaurant. Always the best service. The wine list is one of the best in Paris. You can go à la carte or menu. One of my favorite dishes is Macaroni with truffle and foie gras.

An extraordinary experience. Superb French cuisine with a Japanese touch The last born Parisian three stars and one of the most unforgettable.So much beauty and depth in each dish. Impeccable technique, outstanding products and great hospitality. The “Garden of Vegetables” salad is not only one of the most picture-perfect dishes in the world, it’s also incredibly flavorful.Everything else is as sublime. Outstanding.

An elegant restaurant tucked in the very exclusive and discrete La Reserve Hotel in Paris. Jerome Banctel is a master of French Haute Cuisine (with a deep love for the products of his native Brittany Region), but also a very curious chef who incorporated techniques and influences brought from his trips all over the world.His vegetables slowly cooked in construction lime (inspired by a Turkish technique) are worth the visit in themselves (you will never forget their texture and flavor concentration).Ont the best tables of Paris !