Paris Fashion Week

Mediterranean cooking with a Tuileries terrace at the foot of the Louvre

Alajmo brothers' Paris outpost in an 1834 letterpress — Italian fine dining behind Philippe Starck's restoration.

Faubourg Saint-Honoré palace — Epicure (3 Michelin) and the audience's safest 8e booking.

Bertrand Grébaut's 11e neo-bistro that reset the gravitational centre east in 2011.

Greg Marchand's 2e bistro that rewrote the neo-bistro template in 2009.

Christian Le Squer's three-Michelin showcase inside George V — the textbook for Paris haute cuisine.

Two-Michelin glass pavilion at George V where the kitchen runs on vegetables, dairy and seafood — no meat.

Simone Zanoni's Mediterranean-Italian one-Michelin at George V — the palace alternative to a tasting menu.

Three-Michelin since 1996 — the chef who taught Paris that haute cuisine could improvise.

Yannick Alléno's three-Michelin in a pavilion at the Champs-Élysées gardens — the sauce-extraction reference.

Yasunari Okazaki's two-Michelin sushi counter inside Pavillon Ledoyen — twelve seats, ikejime fish.

Alléno's one-Michelin counter format at Pavillon Ledoyen — the realistic same-week booking.

Jérôme Banctel's three-Michelin in a Napoleon III mansion off the Champs-Élysées.

The Plaza's restored heritage-French dining room — recipes excavated from two-and-a-half centuries of menus.

Two Michelin since 1946 — the institution where Paris learned modern restaurant service.