Granite

Near the Louvre, this restaurant is the epitome of classy elegance and crisp designer style. The quality of the ingredients is impeccable, and each dish is spot on, crafted delicately and precisely. The chef slips subtle Japanese references into his recipes, such as koshihikari rice with roast scallops, or umeboshi with Racan pigeon. The pastry chef's creations slot seamlessly into this inventive score, a case in point being the ever so subtle white grape dessert. The front-of-house team smoothly and apparently effortlessly supervises every detail of this culinary cocoon. A hipster chilled vibe meets polished professionalism – an unbeatable match!

A responsible, short-supply-chain kitchen in the 1st arrondissement, with an explicit low-waste stance. Chef Yoshitaka Takayanagi cooks with a minimalist approach, aiming for fullness of flavour rather than complexity. Historic cellars underneath the restaurant house the wine programme.

Local seasonal produce, selected to carry dishes with minimal ornament and precise cooking. Seafood and poultry treated with a light Japanese touch at times, with sauces kept clean and exact. Desserts built for clarity and balance, finishing without heavy sweetness.

Michelin-starred dining a few minutes from the Louvre, with a tight, minimalist style built around top-grade French produce.

The kitchen works with short supply chains and a low-waste approach, letting ingredients read clearly on the plate. Expect a set-menu format at lunch and longer tasting menus in the evening, with the details shifting through the year.