Embarrassing fact: for every trip I take, I plan out an ‘eatinerary,’ where our schedule revolves around food! And where else to eat your heart out than in the gastronomic capital? We’ve already covered the top historic cafes in Paris, and the best desserts to eat…now it’s time for my favorite fancy restaurants in Paris!
Au Petit Sud-Ouest
A famous restaurant specializing in duck and foie gras, every table is complete with a toaster for fresh bread to go with your dishes! On the heavier side, try out this place when you’re ravenous.
My tips for ordering:
- While duck foie gras is known to be more rustic in texture and flavor with earthier tastes, goose liver is generally more expensive with a very smooth, rich creamy flavor
- If you’re not into foie gras, dig into the duck breast or orange duck paired with a glass of red wine for a great meal!
La Maison du Caviar
Known for caviar (ossetra, beluga, you name it), there’s also delicious stroganoff, foiegras, and lobster. Fancy schmancy!
A modern, open kitchen restaurant that’s taken Paris by storm, Daniel Rose’s Spring is a grounded yet luxurious dining experience which doesn’t feel overly stuffy. I’d compare it to Trois Mec in Los Angeles. Dishes include poached sea bass with vinaigrette, oysters and leeks, crispy shredded veal breast confit, and three dessert courses!
GOUST d’Enrico Bernardo
For a Michelin star restaurant experience, this is a great place for a fancy lunch if that’s your kind of thing. The atmosphere is light yet intimate, which reflects the dishes they serve. Expect subtle textures and then wild bursts of flavor!
For a multiple Michelin star night out, this seriously lived up to its 3 Michelin stars! Courses include an amuse-bouche with black truffle and caviar, sea bass with artichoke and tons of caviar, frog legs, truffle scallops and broccoli, tender lobster and spinach, whole stuffed chicken, a light chocolate with vanilla ice cream, and pastries. I solemnly swear that I 100% ate my heart out!
Restaurant Guy Savoy
Another 3 Michelin star experience at more of a household name restaurant and a darker ambiance. Courses include oysters with caviar cream and vinaigrette topped with the best imperial ossetra caviar I’ve ever tasted, white truffle risotto (in winter), duck, pheasant, and French favorite, foie gras!
With countless great restaurants and places to eat in Paris, what are some of your favorites? Let me know where I should go next time!
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