114 Faubourg

(Temporarily closed) Situated within Le Bristol, this brasserie is truly one of a kind! The interior will win you over at first glance: interspersed with imposing gilded columns, it has large luminescent dahlia motifs on its orange walls. At its heart, a grand staircase opens up, leading down to the lower level where tables rub shoulders with the open kitchens. Chic, shimmering, both bustling and intimate, this place hits all the right notes. As for the food, this is a discreetly original take on the French classics we know and love. Dishes are carefully presented and flavours are beautifully combined. This is a lesson in how things should be done. 

Pierre Touitou – one of the emblematic chefs of the new Parisian bistronomy – has already made his mark on the trendiest echelons of the capital's restaurant scene (Vivant etc). Black and white floor tiles pave the way to an open kitchen separated off with a stainless steel-topped counter – eat here for a front row view of the action in the kitchen. The chef and his brigade can be seen conjuring up food in a fresh, creative vein. The seasonings and condiments leave nothing to chance – eg the house-made harissa on the ox tongue and spinach <i>pkaila</i> (Jewish Tunisian stew), or the fresh peas with capers, toasted pine nuts and barberry that accompany the bonito. As you would expect, natural wines take pride of place. Pure dining pleasure.

Built in 1928, the Prince de Galles is a legendary jewel of the Parisian Art Deco movement. It has chosen to democratise luxury hotel cuisine by entrusting its kitchens to Norbert Tarayre, the firebrand chef discovered on French TV show Top Chef in 2012. In a cosy setting that pays tribute to artistic life in Paris, the chef serves up traditional cuisine that channels the tasty regional cooking of yesteryear: grated carrot salad, leeks in vinaigrette, celeriac in remoulade dressing, pork shoulder and pommes Anna, salmon tournedos – not to mention the dessert trolley. It's all lovingly prepared and delivered. Incredibly reasonable price of the menu.

In a quiet street, a stone’s throw from the Eiffel Tower, this restaurant offers an understated interior bathed in light. The traditional score features a lineup of updated recipes. Examples: flavoursome pumpkin soup with gingerbread croutons, fork-tender beef stew with baby potatoes and a vanilla-laced crème brûlée of textbook perfection, even though the house signature, sweet soufflé, remains the highlight of the dessert menu.

In a quiet street just a stone's throw from the Champs-Elysées, this establishment offers well-crafted, pedigree Gallic cuisine with an occasional personal spin, such as breast of Dombes duckling, chutney of yellow peaches, pine nuts and duckling jus underscored by mulled wine. Cheerful and professional welcome in a stylish setting.

Chef Jean-Marc Notelet (formerly at Caïus) pays a heartfelt tribute to traditional cuisine and the simple pleasures of the bistro. The space has retained its original charm and old-school bistro aesthetic – wooden furniture, enamel signs, red checked napkins, and there are napkin ring holders for regulars. The menu changes daily: pâté des copains with hazelnuts, tender beef cheek in a red wine sauce, rice pudding with salted butter caramel. A vibrant, generous and appealing restaurant.