Favorite restaurants in Paris
★★★ Taillevent (Classic/Haute) [€€€€€]
★★★ Au Bascou (Basque) [€€–€€€]
★★ L'Epi Dupin (Baby Bistro) [€–€€€]
★★ Auberge Etchegorry (Basque) [€–€€€]
★ Les Bouquinistes (Baby Bistro) [€€-€€€]
★ Perraudin (Classic Bistro) [€–€€]
★ Chantairelle (Auvergne) [€€–€€€]
★ Brasserie Bofinger (Brasserie) [€–€€]
Restaurant du Palais Royal (Classic/Modern) [€€€]
Brasserie Balzar (Brasserie) [€–€€]
Auberge de Jarente (Basque) [€€]
Brasserie Lipp (Brasserie) [€–€€]Paris is perhaps the world capital of dining.
For the French, food is close to a religion, and they gladly worship at the altars of their award-winning celebrity chefs.
Keep in kind that you don't have to eat in a restaurant every meal (though some of my faves are listed to the right).
This will also help save you money.
Dinner in Paris is also easier on your wallet than it used to be—though still not cheap.
A full meal will run you €25–€50 per person in most bistros and moderately priced restaurants.
The sky's the limit on the bill in fancy joints run by celebrity chefs. If you insist on a meal liberally sprinkled with Michelin stars, try going at lunch when prices are marginally lower (for example, an a la carte dinner at Taillevent will run you €120–€140; the lunch menu is a "bargain" €82).
There are more tips for shaving a bit of the cost of Parisian dining in the "Dining tips" section below.
France's economic crisis in the 1990s forced many restaurants to lower their traditionally astronomical prices (followed by another welcome lowering correction caused by the Euro slump and worldwide economic crises of 2008–11).
Also, in the 1990s many top chefs opened up annexes dubbed "baby bistros," (like Les Bouquinistes) where they serve up ther name-brand culinary creations at (relatively) low prices.
|Restaurant||un restaurant (uhn ray- stah-rahn)|
|casual restaurant||un bistro(uhn bee-stro) or une brasserie (oon bra-sair-rhee)|
|table for two||un table pour deux (uhn tah-bluh pour douh)|
|I would like||Je voudrais (zhuh vou-dray)|
|...some (of)||un peu (de) (uhn puh (duh))|
|...this/that||ce (suh)/?a (sah)|
|...a glass of||une verre de (oun vair duh)|
|...fizzy/ still water||eau gazeuse (oh gah-zuhz)/ non gazeuse (no gah-zuhz)|
|...red/white wine||vin rouge (vah roozhuh)/blanc (blahn)|
|Check, please||La conte, s'il vous plaît (lah kohnt seel-vou-play)|
|Is service included?||Le service est-il compris? (luh sair-vees eh-teal coam-pree)|
Remember this. Eat up. Enjoy. You'll be walking alot anyway.
Some people may be intimidated by the idea of sitting down to what many—certainly the French themselves—consider the most refined food on the planet.
Don't sweat it. The only people with a need to impress anyone are the chef and kitchen staff.
Have your waiter suggest some dishes, and let the sommelier pick out a wine; then just sit back and enjoy the flavors.
Fixed-price meals are a fixture of Paris.
You usually get a limited choice for each course—starter, main, dessert—but spend far less than ordering from the full a la carte menu (usually €20 to €35).
The best bargains in this department are on menu déjuener (lunch menus).