Locali affini a Jean Imbert au Plaza Athénée

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.

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

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

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.

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.

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.

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

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

Crillon palace bar with eighteenth-century frescos, Kévin Rigault's 'A Sense of Memories' menu.

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

Palais-Royal arcade institution since 1784, historic monument with a kitchen in transition

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

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