Established in 1582, this elegant restaurant on the banks of the Seine gained a new floor in the early 20C, and with it one of the best views of Paris's emblematic river and Notre Dame! Tour d'Argent has continued to move with the times: on the ground floor is the Bar des Maillets d'Argent – which harks back to 1930s Britain – with its snack menu and daily specials. The restaurant menu, revamped by chef and Meilleur Ouvrier de France Yannick Franques, draws on the neo-Classical heritage of several decades of French haute cuisine (with a particular emphasis on sauces); the perfectly honed service is as spectacular as ever. As for the extraordinary wine cellar, it is home to over 300 000 bottles. Above the restaurant, a new roof terrace is the ideal spot for a cocktail on a weekday evening or weekend afternoon.

Unique Features of La Tour d'Argent

• Exceptional Wine Collection: With an unparalleled wine collection, the restaurant offers a world-class French cuisine experience.
• Renovated Ambience: Recently renovated, it provides exceptional views of Notre-Dame and the Seine.
• Famous Pressed Duck: The restaurant is particularly famous for its pressed duck dish.
• In-House Pastry Chef: The chef, Mourad Timsih, creates exotic desserts like the vacherin with mousse à la noix de coco torréfiée and sorbet fruit de la passion.
• Custom Vinegars: They create custom vinegars in their in-house fermentation lab.

Signature Ingredients

• Canard à la presse (pressed duck): The restaurant's emblematic dish and defining signature. Tour d'Argent raises its ducks on its own farm, ensuring carefully controlled quality. Diners order the famous pressed duck, traditionally served with a table-side press that extracts the juices to enrich a luxurious sauce, making this dish a historic centerpiece of the house and a benchmark of French gastronomy.
• Fine Champagne cognac: A long-standing signature element of Tour d'Argent's cuisine. Described as one of the restaurant's signatures, Fine Champagne is an exceptional cognac aged from the best crus and used to enhance emblematic preparations such as Crêpes Mademoiselle and the sauce accompanying Canard Frédéric Delair, imparting refined depth and aromatic complexity to the dishes.