Locali affini a Restaurant Guy Savoy

Frédéric Anton's two-star kitchen 125m up the Eiffel Tower.

Alain Passard's three-Michelin temple to vegetables on rue de Varenne.

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.

2-Michelin institution off Place des Ternes — 45 years of haute French classicism.

One Michelin star inside Place des Vosges' most discreet pavilion — Marais gastronomy without the spectacle.

Frédéric Anton's 3-Michelin pavilion in the Bois de Boulogne.

1-Michelin garden-supplied dining room in a private Passy château-hotel.

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.

William Ledeuil's Southeast-Asian-French cuisine, Michelin-starred since 2008.

Two Michelin stars, a Green Star, and surprise tasting menus.

Three Michelin stars, Japanese precision in a Coq-Héron jewel-box dining room

Two-star Ducasse dining room overlooking the Tuileries, with Cédric Grolet desserts

Fewer than 20 seats, one Michelin star, one chef's vision — the Marais's most surgical tasting menu.

Tomy Gousset's Michelin-starred neo-bistro near the Esplanade.

Eight-seat sushi counter behind Place Louvois — surgical edomae from chef Masayoshi Hanada.

Ten-seat omakase between Louvre and Place Vendôme — chef Satoshi Kobayashi's surgical edomae.

Whitewashed teppanyaki bolthole — chef Koji Aida's Paris-Japan grammar since 2008.

Two Michelin stars 2025 — Tomoyuki Yoshinaga's ten-seat edomae masterclass.