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 dishes: Macaroni stuffed with truffles and artichokes, Bresse poularde
Must 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.
Address: Le Bristol, 112 Rue du Faubourg Saint-Honoré, 75008 Paris
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.
Christian Le Squer's Le Cinq at the Four Seasons George V in Paris keeps three Michelin stars on a classical line built around lobster, caviar and butter.
Signature: Spaghetti with caviar, Brittany lobster
Order: The caviar-stuffed spaghetti; the Brittany lobster cooked in seaweed butter.
Tip: Lunch sets at €175 are the most under-priced way into a three-star palace room.
Pavyllon in Paris is Yannick Alléno's counter-seating two-star: 36 seats in a circle, a la carte for a fraction of what the main Ledoyen room costs.
Signature: Counter tasting, Egg with caviar
Order: Whatever caviar course is on the counter menu; the chef's classical egg.
Tip: Seats at the counter are easier than a table; book a 12:30 lunch over a 20:00 dinner.
Stéphanie Le Quellec's La Scène in Paris cooks open-kitchen on the 8e: a long copper bar fronting a 12-seat dining room, two Michelin stars since 2020.
Signature: Lobster ravioli, Wagyu
Order: The lobster ravioli course; the wagyu main with seasonal vegetables.
Tip: Eight bar stools front the open kitchen; ask for those rather than the back tables.
