The best "French Cuisine"-Restaurants
Torsten Michel continues to keep the legendary gourmet restaurant on the road to success, his creative cuisine is on a world-class international level. This also applies to the extensive wine list.
Christian Bau has not only set the tone with his cuisine, but also new standards. The basis is French cuisine, which Bau perfectly complements with the flavors of the Asian world.
Beneath the vaulted ceilings of a 16th-century cellar, iconic Kong Hans Kælder has presided since 1983, proudly serving classic French haute cuisine with old-school craftsmanship and an exceptional wine list.
Seasonality, only the best produce, craftsmanship and a flair for perfect flavour and aesthetic compositions characterise Franck Giovannini and his team. The excellent wine list, the elegant ambience and the perfect service complete the pleasure.
Outstanding! Andreas Krolik shines with incredibly aromatic vegan compositions. But he also refines the well-known gourmet products. The ambience, service and wine list are also excellent.
If you are looking for classic culinary delights, Martin Herrmann's top cuisine has been the place to be for decades. The wine accompaniment by sommelier Christophe Meyer is in no way inferior to the cuisine.
Danish chef Ulrik Jepsen has led the kitchen since 2017, earning a Michelin star in 2023. White tablecloths, wall-to-wall carpeting, and a Champagne trolley define the formal dining room.
A culinary institution, this thatched-roof, 400-year-old inn pays homage to French culinary traditions with craftsmanship and fantastic ingredients. Generous hospitality and a superb wine list.
The Keller family's traditional restaurant has long been a culinary institution, where classic French haute cuisine is still celebrated. The wine list is legendary!
L'Atelier Robuchon brings haute cuisine to the counter - directly on Lake Geneva, in the elegant The Woodward Geneva. The open-plan kitchen becomes a stage, with precise cooking, lightness and depth. True to the philosophy of the eponymous legendary chef Joël Robuchon.
Situated on a cliff between Nice and Monaco, the restaurant offers a breathtaking view of the glittering Mediterranean. Tom Meyer and Fabien Ferré offer Mediterranean-inspired cuisine with an aromatic depth, accompanied by first-class jus and sauces.
A favorite in Munich and among fans of high-quality, classic French cuisine: oysters, frogs' legs or crêpes suzette - everything tastes delicious and clear. The wine list is also a hit!
It's great cinema when Manuel Ulrich brings the finest produce to the plate with precision. But when a rarity like Romanée-Conti is served by the glass, a blockbuster is guaranteed.
One of the most exciting new openings of the year: Yannick Noack takes guests on a great culinary journey along the Moselle. Exceptional, tasty creations, also à la carte.
High above Lausanne, Franck Pelux serves French fine dining with rough edges between the mountains and the lake. Intense in flavour, clear in technique - such as poached sea bream or gnocchi with caviar. Sara Benahmed's service is also highly professional.
Jérémy Desbraux and Anaëlle Roze's new restaurant looks elegant and sophisticated, we notice as we eat the amuse-bouches: we start with mushroom tartelette, salmon blini, a cheese-filled air cushion and the Totché cake typical of the region. We opted for the tasting menu, with an à la carte menu for those with a smaller appetite. The first course is appropriately staged for the Jura: Beans are served on fir branches under a glass with a bean vinaigrette and a mousseline of fir shoots. After the artichoke à la barigoule (Provençal style, stuffed with ham and mushrooms) with a hearty bedstraw broth comes Chef Jérémy Desbraux's signature dish: the surprise egg with a summer mushroom rim and meadow queen emulsion. How he prepares it remains his secret. Our discussion about the egg is interrupted by the next course, moules marinières with a ratatouille juice. A course with depth, followed by another fish course: a trout marbré with a lemon verbena broth. Fantastic! The main course is a perfect fillet of beef with reduced dark berries and a layered salad. We skip the cheese course, even though the cheese trolley is certainly tempting. The pré-dessert reminds us of the altitude of the Jura: the strawberries - served with farm milk and croquant - are only ripe here at the beginning of September. As a brilliant finale, Valais apricots are served as a warm Amandine tart, accompanied by elderflower ice cream. A dinner for which there are simply no words.
1 room, 5 tables, 23 courses - and Bernhard Zimmerl at the center of the action. Cooked live, staged course by course. An intense, personal dining experience that pushes culinary boundaries.
In the Atelier created by artist Axel Vervoordt, Kevin Romes cooks international cuisine with a French base. The courteous service team competently guides you through the wine list and the evening.
The homely restaurant is a haven of classic Alsatian cuisine, which chef Nicolas Stamm-Corby always skillfully spices up with modern accents. Specialties include pigeon with foie gras and cabbage stuffed with sauerkraut. First-class patisserie by Benjamin Mornay.
Savoy is a true icon of Helsinki. Led by chef Helena Puolakka, it offers refined haute French cuisine with Finnish inspiration, complemented by one of the city’s most impressive wine lists.