The best restaurants in Paris 4

L'Ambroisie, a Michelin three-star restaurant

First located on rue de Bièvre, then on place des Vosges in Paris's 4th arrondissement, a new chef followed into the footsteps of chef Bernard Pacaud at his Parisian gourmet restaurant L'Ambroisie. After some forty years. His reputation is well established: he has been awarded three Michelin stars since 1986. Illuminated by sumptuous crystal chandeliers, the elegant setting of this Paris 4 restaurant with its marble floor is enhanced by fine woodwork, featuring XXL antique mirrors and delicately flowered tapestries.

At L'Ambroisie, you'll enjoy a cuisine that respects tradition, where simplicity doesn't mean naivety. Here, the finest seasonal produce is disguised in the utmost refinement and served on an immaculate tablecloth, a heritage of the great French tradition. We start with a floating island with Alba white truffle and Jerusalem artichoke velouté, followed by lobster fricassee with chestnuts and pumpkin, topped with a devil's sauce. For dessert, a fine shortbread tart with bitter coconut, topped with Bourbon vanilla ice cream.

L'Ambroisie
9 place des Vosges, 75004 Paris

Benoit, a century-old bistro with Michelin stars

Just a stone's throw from the Tour Saint-Jacques, Benoit has been carrying on its bistro tradition since 1912. Remained in the Petit family for 3 generations, then sold to Maison Ducasse in 2005, it obtained its Michelin star while retaining its old-fashioned aura: red velvet banquettes, copper light fittings, engraved glass windows and stucco columns. Upstairs, a private salon can accommodate up to 15 guests.

The menu at this Paris 4 restaurant, created by multi-starred chef Alain Ducasse, is executed by chef Kelly Jolivet around the great classics of bistro cuisine: signature pâté en croûte, vegetable pickles; lobster, crisp green beans, bisque and Espelette pepper sauce; boudin rissolé with two apples; peach of the moment, golden catfish, braised fennel and marinière sauce, or homemade cassoulet with white beans. All served with fresh bread and butter. On the sweet side, Benoit's profiteroles, with three vanilla ice creams and hot chocolate sauce from Manufactures Ducasse, are divine. The best part? The impeccable service begins with delicious gougères served with a glass of champagne. The meal even ends with mignardises offered to all guests.

Benoit
20 Rue Saint-Martin, 75004 Paris

Ilô, inspired Japanese cuisine

Close to the Canal Saint-Martin lies the promising restaurant of young Japanese chef Seiya Kumabe, originally from Kumamoto. Behind the traditional noren, the curtain that hangs over the front door of stores and restaurants in Japan, a small, intimate stone room opens directly onto the kitchen where the chef works. Although the dishes, offered as a single lunch menu or a 5-course pre-fixed tasting dinner renewed every month, are in some ways reminiscent of French cuisine, it's actually Japanese flavors that are sublimated here.

At dinner today, amuse-bouche with octopus, pineapple, fried potato and red bell pepper powder; melting salmon marinated in soy, trout roe, yuzu-kosho vinaigrette, leek oil and watercress; beautiful piece of pan-seared cod cooked to perfection, green beans marinated in Japanese ume plum and anchovy and preserved lemon sauce; chai tea ice cream, blackberry trilogy, cocoa crumble and fig in red wine, followed by mignardises, an airy green apple-sudachi marshmallow and mini dark chocolate and cherry macaron. A flawless performance that can't be faulted by the food and Japanese fermented sake pairing suggested by sommelier Yuki Onuma. Even those who aren't really into alcohol will be surprised.

Ilô
6 rue Castex, 75004 Paris

L'Orangerie Paris restaurant, an intimate tribute to the ^7th art on île Saint-Louis

On Île Saint-Louis, opposite the parish church of Saint-Louis en l'Île, this legendary restaurant, once created by actor, director and writer Jean-Claude Brialy, has seen the greatest celebrities pass through its doors, including the indomitable Romy Schneider, who was a regular visitor to this Paris 4 restaurant. Since taken over by Michel and Malika Puren, this warm, intimate cocoon with an unrivalled welcome has remained faithful to its clientele. The chef serves a refined French cuisine of the freshest twist. For starters, salmon gravlax with pea and wasabi mayonnaise. For the main course, the grilled sea bass fillet with sauce vierge is exquisite, cooked to perfection. We'd also be tempted by the roast rack of lamb in a mustard and fleur de sel crust. To finish on a light note, the delicious and traditional seasonal fruit sabayon is a restaurant classic.

L'Orangerie Paris
28 rue Saint-Louis en l'Île, 75004 Paris

 

 

 

 

 

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Une publication partagée par L’Orangerie Paris (@orangerieparis)

Boubalé, the Ashkenazi art of living

In the Marais district, near the Hôtel de Ville, the Ashkenazi table at the brand-new Parisian hotel Le Grand Mazarin has been all the rage since the start of the school year. At the helm is Michelin-starred Israeli chef Assaf Granit, owner of renowned restaurants in Israel and Paris, including Michelin-starred Shabour. Boubalé offers a warm, festive journey to Eastern Europe in the style of a Levantine dacha, a cosy home imagined by Swedish architect and designer Martin Brudnizki.

Inspired by his grandmother's cooking, the chef's menu strolls through the ancestral dishes of Ashkenazi gastronomy, sometimes considered austere, but here revisited in a more contemporary and desirable repertoire. What's on the menu? Russian salad, crispy chips, potato emulsion and caviar quenelle; fish in lakerda brine, crème fraîche, yellow dates and tomatoes; lamb in ayran sauce and pickle relish; beef cheek goulash, gnocchi, Hungarian paprika, parmesan and almonds. For dessert, the strudel or babka benimousse, the restaurant's timeless signature, is a quenelle of chocolate cream served on a babka with crunchy chips and olive oil.

Boubalé / Le Grand Mazarin
6 rue des Archives, 75004 Paris