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...|
Boar TerrineLe Gavroche·Chris GalvinParisA rustic French pâté or meatloaf made from wild boar meat, often served cold...|
Tuna tartareLe Divellec·Matthieu PacaudParisFinely diced raw tuna, typically seasoned with soy sauce, citrus, and...|
Appetizers with concentrated plant extractsLa Table de ColetteParisAppetizers featuring concentrated plant extracts, highlighting the...|
rabbitLa Bourse et La VieParisA rich stew featuring tender rabbit, complemented by delicate ravioli filled...|
₪18Raspberry PastryLe Meurice·Cédric GroletParisPastry with a watery mascarpone cream and a sour raspberry ganache lacking...|
₪18Peach PastryLe Meurice·Cédric GroletParisPastry with a good filling, but not a 'wow' experience for one reviewer.|
Salad with Smoked Salmon and AvocadoLe Ciel BleuParisA fresh salad featuring tender smoked salmon and creamy avocado, often...|
Burger and FriesLe Ciel BleuParisA classic combination of a grilled or fried beef patty served in a bun,...2 saves|
pistachio chocolate barLe Chocolat Alain Ducasse·Alain DucasseParisMilk chocolate bar with pistachio.|
Goose RillettesLe Gavroche·Chris GalvinParisA French preparation of meat (in this case, goose) slow-cooked in fat until...|
Venison of Picardie with kumquat kosho and black garlicpavyllon·Atsushi TanakaParisGame meat (venison) from Picardie, expertly paired with kumquat kosho and...|
Clams gratinated with lemon thymeLe Divellec·Matthieu PacaudParisClams baked or broiled with a topping, often breadcrumbs and butter,...|
Squid with Garlic, Parsley, and ChorizoLe Divellec·Matthieu PacaudParisTender squid sautéed with aromatic garlic and fresh parsley, complemented by...|
