{"id":12549,"date":"2025-04-29T13:54:15","date_gmt":"2025-04-29T11:54:15","guid":{"rendered":"https:\/\/www.travellers-society.com\/?p=12549"},"modified":"2026-05-29T18:55:20","modified_gmt":"2026-05-29T16:55:20","slug":"best-michelin-starred-restaurants-in-paris","status":"publish","type":"post","link":"https:\/\/www.travellers-society.com\/en\/meilleurs-restaurants-etoiles-paris\/","title":{"rendered":"The Best Michelin-Starred Restaurants in Paris"},"content":{"rendered":"

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Aur\u00e9ol\u00e9s d\u2019\u00e9toiles au Michelin, ces restaurants gastronomiques font partie des meilleurs de la capitale. Entre cuisine fran\u00e7aise et influences internationales, d\u00e9couverte de ces temples des saveurs port\u00e9s par des chefs de renom.<\/span><\/em><\/p>\n

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L\u2019Ar\u00f4me Paris<\/b><\/h2>\n

C\u2019est le <\/span>restaurant gastronomique de Paris<\/span><\/a> que l\u2019on pr\u00e9f\u00e8re, avec une \u00e9toile Michelin obtenue par Thomas Boullault \u00e0 l\u2019\u00e2ge de 30 ans ! Ayant fait ses armes aux pianos du Georges V et du Royal Monceau, le chef de ce restaurant du 8\u00e8 arrondissement de Paris<\/a> propose des mets locaux et de saison, avec un accent particulier mis sur les sauces et les jus. Dans le salon qui donne sur la cave et sur un bar en marbre, ou dans la salle principale \u00e9pur\u00e9e avec la cuisine ouverte en toile de fond, on d\u00e9guste de sublimes gibiers en saison (\u201cdos de biche frott\u00e9 aux baies de Manakara\u201d, \u201cli\u00e8vre \u00e0 laroyale\u201d…), des poissons et crustac\u00e9es de toute premi\u00e8re fra\u00eecheur (\u201cr\u00e9moulade de tourteau au curry\u201d, \u201csaint jacques \u00e0 la truffe blanche et risotto de p\u00e2tes langues d\u2019oiseaux\u201d, \u201ctron\u00e7on de bar, gel de sakura\u201d…) ou encore des desserts de comp\u00e9tition (mont blanc au pamplemousse, souffl\u00e9 au Grand Marnier r\u00e9alis\u00e9 dans les r\u00e8gles de l\u2019art).<\/span><\/p>\n

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L’ar\u00f4me \u00a9 Thomas Boullault<\/p>\n

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Le Jules Verne<\/b><\/h2>\n

Le Jules Verne prend place dans un cadre on ne peut plus iconique, au deuxi\u00e8me \u00e9tage de la c\u00e9l\u00e8bre Tour Eiffel, \u00e0 une hauteur de 125 m\u00e8tres. Aur\u00e9ol\u00e9 de deux \u00e9toiles gr\u00e2ce au talent du chef Fr\u00e9d\u00e9ric Anton et de sa brigade, le <\/span>restaurant<\/span><\/a> offre une vue onirique sur tout Paris. Turbot et caviar, homard \u00e0 la vanille, langoustine en ravioli, ris de veau, fromage \u00e0 la truffe… La table, de tr\u00e8s haute vol\u00e9e, met en exergue les produits nobles du terroir fran\u00e7ais.<\/span><\/p>\n

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\u00a9\u00a0Le Jules Verne<\/p>\n

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Pl\u00e9nitude<\/b><\/h2>\n

Au premier \u00e9tage de l\u2019<\/span>h\u00f4tel cinq \u00e9toiles<\/span><\/a> et palace Cheval Blanc, Pl\u00e9nitude promet un instant culinaire d\u2019une rare \u00e9l\u00e9gance, qui lui a valu trois \u00e9toiles en une ann\u00e9e. Le chef Arnaud Donckele met un point d\u2019honneur \u00e0 proposer des sauces particuli\u00e8rement travaill\u00e9es qui subliment des plats \u00e9voluant au gr\u00e9 des saisons. Le tout parfaitement dress\u00e9 de mani\u00e8re \u00e9pur\u00e9e et raffin\u00e9e. Attention cependant, il est quasiment impossible d\u2019y trouver une table moins de 6 mois \u00e0 l\u2019avance\u2026<\/span><\/p>\n

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\u00a9 Pl\u00e9nitude, Paris<\/p>\n

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\u00a9 Pl\u00e9nitude, Paris<\/p>\n

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La Tour d\u2019Argent<\/b><\/h2>\n

Il est l\u2019un des restaurants historiques de Paris. Fond\u00e9e en 1582, La Tour d\u2019Argent a vu d\u00e9filer les plus grandes personnalit\u00e9s, acteurs de cin\u00e9ma, hommes politiques, hommes d\u2019affaires… Le chef Yannick Franques continue de perp\u00e9tuer l\u2019h\u00e9ritage du lieu avec une \u00e9toile Michelin pour sa cuisine gastronomique \u00e0 la fran\u00e7aise, incarn\u00e9e par le mythique canard au sang d\u00e9coup\u00e9 \u00e0 la vol\u00e9e encore servi aujourd\u2019hui. L\u2019adresse est aussi connue pour son foie gras des trois empereurs et nombre d\u2019autres cr\u00e9ations classiques mais toujours enthousiasmantes. A noter, la salle a \u00e9t\u00e9 enti\u00e8rement r\u00e9nov\u00e9e et offre toujours une vue \u00e9poustouflante sur Notre-Dame. Enfin, la Tour d\u2019Argent propose, \u00e0 la location, un appartement au luxe inoui, situ\u00e9 juste en-dessous du c\u00e9l\u00e8bre restaurant.<\/span><\/p>\n

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La tour d’Argent, une table avec vue \u00a9 Matthieu Salvaing<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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D\u00e9guster une quenelle de sandre \u00e0 la tour d’Argent \u00a9 Matthieu Salvaing<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Kei<\/b><\/h2>\n

Apr\u00e8s sept ans aux c\u00f4t\u00e9s d\u2019Alain Ducasse au Plaza Ath\u00e9n\u00e9e, le chef japonais Kei Kobayashi a ouvert son propre restaurant Kei en 2011 qui a gagn\u00e9 trois \u00e9toiles en une d\u00e9cennie. Au sein de cette table chic fa\u00e7on showroom couture, on d\u00e9couvre plusieurs menus compos\u00e9s de mets lisibles parfaitement construits.<\/span><\/p>\n

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Kei \u00a9 DR<\/p>\n

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Sola<\/b><\/h2>\n

Dans le 5\u00e8me arrondissement, le restaurant une \u00e9toile Michelin Sola propose de d\u00e9couvrir la tradition japonaise de l\u2019Omakase, \u00e0 savoir un menu d\u00e9gustation compos\u00e9 des cr\u00e9ations du chef. Dans le salon min\u00e9ral ou japonais, Kosuke Nabeta nous emm\u00e8ne dans son univers. Ici, pas de carte. Le menu ne sera connu qu\u2019au dernier moment au gr\u00e9 du march\u00e9 et de l\u2019inspiration…<\/span><\/p>\n

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\u00a9 Sola Restaurant<\/p>\n

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L’Oiseau Blanc<\/b><\/h2>\n

Perch\u00e9 en haut du Peninsula, <\/span>h\u00f4tel de luxe \u00e0 Paris<\/span><\/a>, L\u2019Oiseau Blanc d\u00e9voile une vue sur tout Paris. Le restaurant deux \u00e9toiles au Michelin rend hommage \u00e0 deux pionniers de l\u2019aviation, repr\u00e9sent\u00e9e par la r\u00e9plique d\u2019un avion de 11 m\u00e8tres suspendue dans les airs. La cuisine du chef David Bizet est ax\u00e9e sur les terroirs fran\u00e7ais avec, par exemple, une volaille du Perche fum\u00e9e au bourgeon de sapin, morille \u00e0 l\u2019anis vert, cive rouge et vin d\u2019arbois, ou encore un homard bleu nacr\u00e9 en carbonade, c\u00e9r\u00e9ale ferment\u00e9e, cappuccino ambr\u00e9 et corail.<\/span><\/p>\n

[\/spb_text_block] [spb_image image=\u00a0\u00bb12563″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbhover\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Vue sur la tour Eiffel depuis la salle \u00e0 manger de L\u2019Oiseau Blanc \u00a9 The Peninsula Paris<\/p>\n

[\/spb_image] [spb_divider type=\u00a0\u00bbstandard\u00a0\u00bb text=\u00a0\u00bbGo to top\u00a0\u00bb top_margin=\u00a0\u00bb0px\u00a0\u00bb bottom_margin=\u00a0\u00bb30px\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb] [spb_text_block animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_size=\u00a0\u00bb0″ border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

L\u2019Ambroisie<\/b><\/h2>\n

Estampill\u00e9 trois \u00e9toiles, cet \u00e9crin de la Place des Vosges d\u00e9voile de magnifiques salles habill\u00e9es de lustres, de grands tableaux et de miroirs dor\u00e9s. Le foie gras aux \u00e9pices s\u2019accompagne de navets \u00e0 la menthe, la Saint-Jacques se dresse avec une \u00e9mulsion \u00e0 la truffe et le bar se marie \u00e0 l\u2019artichaut et \u00e0 une nage r\u00e9duite au caviar. C\u00f4t\u00e9 dessert, on appr\u00e9cie la tarte fine au cacao et glace \u00e0 la vanille et le vacherin aux marrons glac\u00e9s. Et on se murmure que des nouveaut\u00e9s pourraient arriver prochainement…<\/span><\/p>\n

[\/spb_text_block] [spb_image image=\u00a0\u00bb12561″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbhover\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

L’Ambroisie \u00a9 DR<\/p>\n

[\/spb_image] [spb_divider type=\u00a0\u00bbstandard\u00a0\u00bb text=\u00a0\u00bbGo to top\u00a0\u00bb top_margin=\u00a0\u00bb0px\u00a0\u00bb bottom_margin=\u00a0\u00bb30px\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb] [spb_text_block animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_size=\u00a0\u00bb0″ border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Frenchie\u00a0<\/b><\/h2>\n

Emmen\u00e9 par Greg Marchand qui a fait ses classes dans plusieurs tables anglo-saxonnes, Frenchie (une \u00e9toile Michelin) est un \u201cmicro-restaurant\u201d, comme le chef l\u2019appelle, fait de briques et de pierres. Du carpaccio de Saint-Jacques \u00e0 betterave et raifort \u00e0 la fleur de courgette farcie \u00e0 la mousse de crevettes et sauce bisque en passant par la salade tha\u00ef de courge, les menus fran\u00e7ais sont twist\u00e9s par des inspirations internationales. Finesse et pr\u00e9cision caract\u00e9risent une cuisine cr\u00e9ative, originale et enthousiasmante.<\/span><\/p>\n

[\/spb_text_block] [spb_image image=\u00a0\u00bb12562″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbhover\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Frenchie \u00a9 DR<\/p>\n

[\/spb_image] [spb_divider type=\u00a0\u00bbstandard\u00a0\u00bb text=\u00a0\u00bbGo to top\u00a0\u00bb top_margin=\u00a0\u00bb0px\u00a0\u00bb bottom_margin=\u00a0\u00bb30px\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb] [spb_text_block animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_size=\u00a0\u00bb0″ border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Par : Pauline Duvieu<\/p>\n

[\/spb_text_block] [\/spb_column] [spb_section element_name=\u00a0\u00bbAutres articles\u00a0\u00bb spb_section_id=\u00a0\u00bb4043″ width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n","protected":false},"excerpt":{"rendered":"

[spb_column col_sm=\u00a0\u00bb3″ padding_horizontal=\u00a0\u00bb0″ width=\u00a0\u00bb1\/4″ el_position=\u00a0\u00bbfirst\u00a0\u00bb] [spb_section element_name=\u00a0\u00bbPub\u00a0\u00bb spb_section_id=\u00a0\u00bb4048″ width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb] [\/spb_column] [spb_column col_sm=\u00a0\u00bb9″ padding_horizontal=\u00a0\u00bb0″ width=\u00a0\u00bb3\/4″ el_position=\u00a0\u00bblast\u00a0\u00bb] [spb_text_block element_name=\u00a0\u00bbChapeau\u00a0\u00bb animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_size=\u00a0\u00bb0″ border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb] Aur\u00e9ol\u00e9s d\u2019\u00e9toiles au Michelin, ces restaurants gastronomiques font partie des meilleurs de la capitale. Entre cuisine fran\u00e7aise et influences internationales, d\u00e9couverte de ces temples des saveurs […]<\/p>\n","protected":false},"author":14,"featured_media":12560,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[254,14,15,236],"tags":[121,122,287,174,187],"yoast_head":"\nLes meilleurs restaurants \u00e9toil\u00e9s de Paris<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez notre s\u00e9lection des meilleurs restaurants gastronomiques de Paris, aur\u00e9ol\u00e9s d\u2019\u00e9toiles Michelin et port\u00e9s par des chefs de renom.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.travellers-society.com\/en\/best-michelin-starred-restaurants-in-paris\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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