The Best Restaurants with 3 Falstaff Fork(s) in France
In the basement of the highly acclaimed Les Agitateurs, the new sister restaurant shows what casual fine dining can do. Dishes such as veal tartare with oysters, gua bao with poultry or pithiviers with foie gras combine French classics, playfulness and innovation.
Chef Toshitaka Omiya runs an open kitchen where guests can watch the dishes being prepared. Each menu is individually designed and combines seasonal ingredients. Impressive selection of fine wines under the direction of Shawn Joyeux.
"Le Grill" in the "Hôtel de Paris" offers a breathtaking view from the roof terrace. The menu of the one-star restaurant highlights local produce and transforms it into exquisite grilled dishes. The traditional soufflés are a highlight.
The small, cosy restaurant has a lot of flair and a palpable feel-good atmosphere. The ambitious cuisine of Stéphane Carrade, who makes the region and its products tasty in the finest way in his refined and original dishes, also contributes to this.
Samuel Victori's menus are a delightful treat: playful, original, but also pure, with many finely knitted arcs of tension, the dishes are full of flavour, memorable and delicious, plus a sensational wine list and charming service. Favourite!
The Catalan Benoît Vidal cultivates the gastronomic traditions of his adopted home of Savoy in his elegant restaurant. Concentrated sauces and jus accompany creations such as semi-smoked pigeon, crayfish with pine sabayon and the excellent range of vegetarian dishes.
Ronan Kervarrec's creations are a tribute to his Breton homeland. In the modern restaurant with a view of the garden, the lively chef serves terroir-based cuisine made from seasonal produce, accompanied by deep and sustainable sauces and jus.
The Pavyllon Monte-Carlo, a restaurant by Michelin-starred chef Yannick Alléno, offers casual dining with a focus on local produce and modern techniques. Creative dishes in a luxurious setting or on the terrace overlooking the harbour.
In the kitchen of talented chef Sébastien Vauxion, vegetables and fruit are the focus of his creations. They are cleverly prepared using seasonal produce, concentrate on primary flavours and are imaginatively enhanced with herbs and spices.
On the sixth floor of the tower, the gourmet restaurant offers a great view of the Seine and Notre-Dame. Founded in 1582, it has been modernised and now also offers a rooftop terrace for cocktails. The wine cellar has over 300,000 bottles.
Beet with caviar, stone charcoal en croûte or oysters in zatar jelly - Nicolas Isnard and David Le Comte add exotic flavours to familiar dishes. And so spontaneously that there are no menus. But there are 600 labels on the wine list.
Top chef meets watch brand. The result is one of the coolest newcomers to Geneva's gastronomy. A visit to chef Dominique Gauthier's restaurant is just as good for a déjeuner as it is for a four- to seven-course evening meal. What should you eat? Frog and soufflé!
Seafood lovers will appreciate this excellent restaurant, which has remained true to its concept for over 25 years and creates sophisticated and beautifully presented dishes from the best ingredients from the world's oceans. The huge selection of wines offers the best from Swiss cellars.
Lucie and Thomas Collomb change the dishes according to the season - bouillon with hazelnut oil or duck fillet à l'orange - and always with a regional focus for the basic products (e.g. lentils from the nearby Ferme Cérès). Large wine list and delicious patisserie!
Chef Antonio Salvatore offers an intimate atmosphere with just five tables. He serves contemporary Italian cuisine made from high-quality ingredients. The brasserie serves modernised classics. The restaurant has a Michelin star.
Together with business partner and chef Pinja Paakkonen, ex-patissière of the "Alchemist" restaurant, top sommelier Vanessa Massé has created a unique place. First-class natural wines meet unique, purist creations.
An exceptional experience in every respect: great wines, impeccable service and surprisingly contemporary cuisine full of inventiveness, precision and lightness. Virginie Basselots is not one of France's great talents for nothing.
On the quiet outskirts of Geneva, modern French cuisine is served in a polished house with a garden. Serge Labrosse's signature style can be seen in the seasonal menus. The ambience is unpretentious, but the kitchen's standards are very clear.
This genuine Parisian bistro still has its beautiful Belle Époque interior with woodwork, copper pots, mirrors and velvet benches. Even the plates contribute to the authentic atmosphere. Guests enjoy traditional dishes here.
Minimalism characterises the look of Angelo Ferrigno's restaurant. Self-restraint also reigns when it comes to the ingredients - all of which come from within a 200-kilometer radius. But not on the plate, where the 30-year-old (once France's youngest chef with a Michelin star) pulls out all the stops.