Paris Travel Guide

F&W’s Paris travel guide features spectacular Paris restaurants, exceptional Paris bakeries and stunning Paris hotels. Plus: delicious French recipes from the country’s greatest chefs.

Top Picks

Paris Restaurants

Insider Picks
- Le Chateaubriand
- Le Comptoir du Relais
Splurge
- Le 21
- L’Astrance
Classic
- Alain Ducasse Au Plaza Athénée
- Epicure
Best Value
- L’Ami Jean
- Café Constant
Bakeries
- Eric Kayser Artisan Boulanger
- Pierre Hermé
Bars
- Experimental Cocktail Club
- Les Fines Gueules

See All Restaurants

Top Picks

Best Paris Neighborhoods

- 1st and 2nd Arrondissements
- 3rd, 10th and 11th Arrondissements
- 6th and 7th Arrondissements
- 8th, 9th and 18th Arrondissements

Hotel Pick

5 Stunning Hotels

Among these amazing new hotels, Le Royal Monceau-Raffles features interiors by Philippe Starck.

More: Paris Hotels

Alain Ducasse au Plaza Athénée — The World's Best Food Cities: Paris

Tasting Room

Must-Visit Wine Bars

Here, Paris wine bars with fantastic food and amazing bottles.

Expert Guide to Sweets

Best Parisian Chocolatiers

F&W hit every arrondissement in Paris in search of culinary brilliance. Here, six Paris chocolate shops serving cutting-edge sweets.

Recipes from French Chefs

Quick-Roasted Chicken with Mustard and Garlic

For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.
Read More
Bittersweet-Chocolate Tart

This outrageously elegant tart is from Alain Ducasse’s Manhattan restaurant Benoit.
Read More
Mozzarella with Summer Squash and Olive Puree

This dish is a take on the classic Italian mozzarella-tomato-basil Caprese salad. It depends on young, very fresh zucchini and summer squash.
Read More
Duck à l’Orange

Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two ducks side by side when serving this classic dish to guests.
Read More
Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil

At Sola restaurant in Paris, chef Hiroki Yoshitake cleverly uses grapefruit oil to boost the flavor in his chilled four-ingredient soup.
Read More
Plus: F&W’s Ultimate Guide to French Recipes

Read More