Jolted by two lockdowns during 2020, Paris restaurants are thriving again. In August 2021, the city began requiring patrons to show proof of vaccination before entering restaurants, which boosted public confidence about indoor dining; it also helps that 80 percent of the French have now been vaccinated. So the scene is simmering again, with some fascinating new openings that show off not only how Paris has become deliciously cosmopolitan, but also reclaimed its status as one of the world’s favorite cities to eat.
The French capital is bustling with a brilliant constellation of restaurants by talented chefs from near and far: Menkicchi is maybe the best ramen shop in Paris, young Franco-Malian chef Mory Sacko cooks stunningly original Franco-African-Japanese dishes at MoSuke, and Korean-born chef Sukwon Yong shows off the growing influence of Asia on contemporary French cooking at the reboot of Le Bistrot Flaubert. Plus there’s an inventive and diverse array of casual dining options, like the affordable Café du Coin, excellent Montmartre bistro Le Maquis, and Parcelles, an outstanding new bistrot a vins in the Marais. There’s also been a renaissance of Paris’s long-established gastronomic landscape, with traditional bistros, brasseries, and stylish restaurants serving classic French cooking made famous by chef Auguste Escoffier, including dishes like blanquette de veau (veal in cream sauce) and pistachio souffles.
Prices per person, excluding alcohol:
$ = Less than 10 euros (less than $12 USD)
$$ = 10 - 35 euros ($12 - $41 USD)
$$$ = 35 - 75 euros ($41 - $88 USD)
$$$$ = More than 75 euros ($88 USD and up)
Looking for a more comprehensive take on Paris, from the hottest new restaurants to a ranking of the best macarons? Consult the Eater Guide to Paris. Want to know what to see and do besides eat? See here from our friends at Curbed.
Alexander Lobrano is a Paris restaurant expert and author of Hungry for Paris, Hungry for France, and his recently published gastronomic coming-of-age story My Place at the Table. He blogs about restaurants and writes often for the New York Times, the Wall Street Journal, Saveur, and other publications.Read More