onion soupLe Soufflot·Jérémy PèzeParisrich, flavorful, and perfectly done, with a well-balanced broth and generous...|
Pomme VerteLe Meurice·Cédric GroletParisTasting remarkably like a real apple with an impressive texture.|
Shot of soupRestaurant Le Meurice Alain Ducasse·Alain DucasseParisSoup infused and distilled right in front of the diner.|
Jambon-beurreCaractère·Diego FerrariParisA sandwich made with proper jambon de Paris, baguette, and butter.|
Brunch prix fixeLe Jardin SecretParisAn innovative, top-notch fixed-price menu offered for Sunday brunch,...|
single-origin chocolatesLe Chocolat Alain Ducasse·Alain DucasseParisArtisan, single-origin chocolates.|
William pear dessertL’Ambroisie·Shintaro AwaParisA sublime dessert featuring William pear, often highlighted for its perfect...|
Camouflagepavyllon·Atsushi TanakaParisAn unforgettable course featuring tender cooked fish topped with...|
BurrataGigi (Paris)·Gigi RigolattoParisA fresh Italian cow milk cheese made from mozzarella and cream, known for...|
Marble CakeRitz ParisParisA cake with a distinctive swirled pattern, highly praised by customers, with...|
Lamb in five preparationsL’Ambroisie·Shintaro AwaParisA highly praised main course featuring lamb prepared in five distinct...|
Seafood StewYam'Tcha·Adeline GrattardParisexcellent seafood stew with tender fish, mussels, and shrimp in a fragrant broth|
ScallopL’Ambroisie·Shintaro AwaParisA starter dish featuring a sliver of scallop, sometimes served with chives.|
Jamon beurre with Comte cheeseCaractère·Diego FerrariParisA jamon beurre sandwich with Comte cheese, featuring fresh and crisp bread,...|
Jambon with wild leek and brie sandwichCaractère·Diego FerrariParisA gourmet sandwich featuring jambon (ham) paired with wild leek and creamy...|
Jambon with bergamot and tomme sandwichCaractère·Diego FerrariParisA gourmet sandwich featuring jambon (ham) paired with bergamot and tomme...|
Ham, butter and cheese sandwichCaractère·Diego FerrariParisA classic French sandwich featuring ham, creamy butter, and cheese, served...|