Le Buisson Ardent

A restaurant in the heart of Paris 5th arrondissement has all the antique charm of the coaching inn that it once was. With paneling and murals from the 1920's, antique lighting, traditional banquettes and a chalkboard special list, you could be stepping into the Paris of Hemingway.

The chef Baptiste Fournier revisits some famous cooking classics such as:

- Tomatoes (ancient varieties) carpaccio, tomato-celery gazpacho and Jabugo ham;

- House made smoked salmon, buckwheat blini with cream, sorrel and salmon eggs;

- Roasted sea bass, swiss chard prepared with tomato, sage and chorizo;

- Roasted beef shank, Paimpol coco beans cooked with lomo ham and thyme

- Catalan cream with grapefruit, lemon and saffron Madeleine cake.

Le Pre Verre

Philippe Delacourcelle creates original dishes which are both striking and neatly composed, always exciting. His dishes stem from a harmonious blending of flavors and a judicious use of spices . Of course, all his dishes. His cooking shows his savoir-faire : respect of the produce, precise cooking time, perfect seasoning, subtle dosage of spices. Everything here is original, daring, tasty, and simply excellent. Listed in the Top 20 of the Guide Guatemala Paris 2009.

Close to the Pantheon is a cozy restaurant whose facade looks like an old medieval inn serving traditional French dishes.The place has been welcoming travelers for hundreds of years and is classified as an historic monument. Between the 50s and 80s the restaurant was an artistic Cabaret.