Restaurant in Champs-Élysées & Madeleine

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

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

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

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

1895 Saint-Lazare brasserie, Niermans mosaics, listed since 1989.

Madeleine institution since 1927, the first-floor caviar dining room above the boutique.

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

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

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

Truffle institution on the Madeleine since 1932, boutique downstairs, restaurant upstairs.

Stéphanie Le Quellec's two-Michelin counter-front room on avenue Matignon.

The Directoire mansion with the retractable roof, a multi-decade Paris institution off the Champs-Élysées.

Two-Michelin in an 1884 mansion off the Champs, the Domaine Clarence Dillon dining room.

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

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

Place de la Madeleine institution since 1839, Hugo Bourny's contemporary take on the Art Nouveau room.

Counter-seat Korean, chef Kim Kwang-Loc's mandu and tartares, fashion-week regulars on stools.

Paul Pairet's grill-and-rotisserie brasserie at the Crillon, the chic French fire-cooking room.

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

Anatolian home cooking on rue Pasquier, the Madeleine room the Istanbul audience will actually recognise.