The Best Restaurants with 2 Falstaff Fork(s) in France
Guests enjoy a 2.5-hour gourmet cruise on the Don Juan II, an Art Deco yacht. Chef Frédéric Anton, with one Michelin star, serves exquisite dishes such as curry crab and chocolate soufflé.
Ryu and Kwen met in 2011 at the restaurant Antoine. After many experiences, they opened the restaurant Pertinence in Paris, where they combine French cuisine with Japanese techniques. It seats just 14 guests.
Julia Sedefdjian, the youngest Michelin-starred chef in France, offers Mediterranean gourmet cuisine in her restaurant Baieta in Paris. She stays true to her roots with creative menus and seasonal ingredients. The atmosphere is simple and inviting.
David Zuddas has given up Michelin-starred cuisine for his bistro at the Halles de Dijon. And it works! Fresh produce from the market hall dominates the kitchen, which scores with jambon persillé, daily risotto and main courses that change every two weeks in the evening.
Under the wooden ceilings (or in the courtyard), Sébastien Mortet interprets French cuisine - for example with foie gras and gravad salmon from the duck (!). Home-grown vegetables and herbs garnish Steinköhler saddle of pork or a traditional Magret de Canard.
Tucked away in the quiet Champel district, La Tanière serves contemporary food with Asian influences - such as chickpea tagliatelle and salmon à la yakitori. Creative, fresh, surprising. The atmosphere is cosy, the wine selection large and the clientele loyal.
The Café du Levant combines rural charm with gastronomic sophistication. Seasonal French cuisine with local ingredients is served on the beautiful terrace with a view of the village. The menu changes regularly and the wine list leaves nothing to be desired.
Under the stone ceiling, Carine and Julien Burdin run a bistrot gastronomique - reasonable prices and spectacularly presented classics make up the mix of this popular restaurant near Place Darcy: Wild hare rillettes, fish of the day or sweetbreads. Trés sympa!
Whether in the cosy bistro or in the elegant dining rooms, the Auberge Les Platanes is an excellent place to dine. In keeping with the location - a 17th century villa - the cuisine is classically French. Seasonal ingredients from the region are used in the cooking.
Guillaume Chatillon brings a wealth of experience from his time in top gastronomy. His favourite dish is vegetables, for example cauliflower with seaweed. Margot serves the wines: organic or natural wines - all available by the glass.
Luxurious design, restaurant and bar concept on the sixth floor of the iconic Anantara Plaza hotel. With deluxe sushi, wagyu picanha and truffled lobster salad, you can enjoy the breathtaking sea view with a freshly mixed cocktail in your hand.
The "hungry tiger", as the name translates, wants to be fed. And this is achieved in a creative way. They are not satisfied with the usual classics of Thai cuisine, they look for exciting combinations. But it has to be sticky rice for dessert!
Classic cuisine is served in this beautiful and polished inn. Local ingredients are favoured for its preparation, but scallops or sea fish are also sometimes served. The desserts are particularly delicious and you should definitely leave room for them.
Italian-French bistro to gourmet cuisine, which can be enjoyed in summer on the very popular, elegant and charming terrace in the company of Nice's haute volee. Frog legs, bone marrow, truffle pasta and lobster go well with - what else? - Champagne.
An elegant Chinese restaurant designed by Humbert & Poyet. The stylish combination of black, white and soft green tones creates a warm atmosphere. The menu includes various Chinese dishes such as Peking soup and dim sum.
Lots going on in the lively bistro. Caramel-coloured walls, colourful furniture and a relaxed atmosphere match the light market cuisine. Idir Fseil nevertheless creates a nuanced depth. Fine sauces, harmonious flavour combinations and perfect preparation are the plus points.
At this restaurant high above Lake Geneva, the food and service are served with passion. The kitchen team uses local ingredients to create dishes that combine classic elements with contemporary influences. The result is timeless cuisine with plenty of flavour.
The styling is based on Scandinavian design. The ingredients come primarily from local, organic sources. The focus is on seafood, which is used to create tapas dishes with Italian and Asian influences. Top natural wine list.
A cosy gem in Chancy: De la Place conjures up "fait maison" cuisine with almost exclusively local ingredients. The focus is on seasonal classics and an excellent selection of Geneva wines. The terrace is a dream where time seems to stand still.
Chef Rémy Escale made his dream come true together with his childhood friend Jean, who joined him as a career changer. The tasteful bistro serves classic French cuisine. How about duck à l'orange, liver pâté and glazed carrots?