Arpège is a tasting menu fine-dining restaurant in Paris.
Alain Passard's Arpège has cooked vegetable-first three-Michelin-star menus in Paris since 1986. The kitchen pulls produce daily from three estate gardens.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Vegetable tasting menu, Tomato confit
Must order: The full vegetable tasting menu; the chef's signature tomato confit dessert.
Tip: Lunch at €175 lands a fraction of the cost of dinner and uses the same kitchen line.
Address: 84 Rue de Varenne, 75007 Paris
Arnaud Donckele's Plénitude in Paris cooks sauce-first inside Cheval Blanc on the Seine. Three Michelin stars since the room opened in 2021.
Signature: Sauce-led tasting menu, Langoustine
Order: The seven-course tasting; ask for the langoustine course early in the order.
Tip: The Sunday dinner is the easiest seating, with the same kitchen and a calmer floor.
Andrea Capasso's Le Clarence in Paris cooks game- and shellfish-forward tasting menus inside a Domaine Clarence Dillon townhouse on the Champs-Élysées.
Signature: Game tasting menu, Lobster
Order: Whatever game appears in winter; the chef's lobster course year-round.
Tip: Two seatings at lunch and dinner. Pelé works the floor; ask the maître d' to flag him.
Arnaud Faye's Épicure inside Le Bristol Paris keeps a three-star classical French line: truffled macaroni, Bresse poularde poached in a bladder for two.
Signature: Macaroni stuffed with truffles and artichokes, Bresse poularde
Order: The truffled macaroni in winter; the bladder-poached Bresse chicken for two.
Tip: Sunday lunch in the garden is the seating most locals book for a celebration.
Guy Savoy's Restaurant Guy Savoy in Paris cooks inside the Monnaie mint on the Seine. The artichoke and truffle soup has been on the carte since 1980.
Signature: Artichoke and black truffle soup, Colours of caviar
Order: The artichoke and black truffle soup with brioche, on the carte since 1980.
Tip: Lunch at €230 is the cheapest way into the three-star room. Book eight weeks ahead.
Yannick Alléno's Alléno Paris in the Pavillon Ledoyen built its three-star case on cryoconcentrated sauces, the chef's twenty-year research project.
Signature: Cryoconcentrated sauces, Aged beef
Order: Whatever aged-beef course is on the carte, with its accompanying cryo sauce.
Tip: If the main room is booked, the Pavillon Ledoyen complex holds three Alléno restaurants.
Kei Kobayashi's Restaurant KEI in Paris was the first restaurant cooked by a Japanese chef in France to hold three Michelin stars, awarded in 2020.
Signature: Vegetable garden, Sea bream with citrus
Order: The garden vegetable composition starter; the sea bream main course.
Tip: The eight-week lead time is real. Set a phone reminder for the day bookings open.
