Cooking and gastronomy in Paris

With Michelin-starred restaurants for exquisite French dining, new workshops to pick up cooking tips from top chefs and a buzzing street food scene, Paris is a food lovers’ paradise, with something to suit all budgets and tastes.

French gastronomy has been added to the world’s intangible heritage list by UNESCO, and Paris is the perfect place to sample it! With Michelin-starred restaurants for exquisite French dining, new workshops to pick up cooking tips from top chefs and a buzzing street food scene with the food trucks, Paris is a food lovers’ paradise, with something to suit all budgets and tastes.

New courses to learn to cook like a top chef

Le Cordon Bleu Paris school of culinary arts

Atelier Cordon Bleu

Le Cordon Bleu Paris school of culinary arts organizes cookery, wine appreciation and restaurant management courses. Two formats are available: workshops and demonstrations.              
They offer a range of workshops: ‘Cooking with friends’, ‘French regional cuisine’, ‘World food’ and ‘Classic and modern sauces’ (the latter being the most popular course). The cookery and pastry making demos are also themed: ‘Tips from top chefs’, ‘Paris food markets’, ‘Mediterranean flavours’ and ‘French regional cooking’. The courses can be customized for private groups: up to 10 people for the workshops and up to 15 people for the demonstrations. 

Le Foodist - Cooking Classes and Wine Tastings

The foodist cooking class all at work in the kitchen

Discover the french culture through food thanks to narative and culinary experiences, in english.  Le Foodist - Cooking Classes and Wine Tastings adds "sharing stories" with humour and passion. The Foodist presents cooking class "Travel and Chef", pastry cooking class "Sweet Stories", experiences and discoveries "Daring Pairings". Choose a team cooking (32 persons) or a oenologic training ! The atelier is also open to private hire to share a meal with your collaborators.

Michelin-starred restaurants: our "chouchou"


Alain Ducasse - Le Meurice

Le Meurice - restaurant

Sample ‘essential, no-frills cooking’—Alain Ducasse’s motto—at his prestigious restaurant at Le Meurice (40 covers). Each day’s menu has tempting, eclectic choices centred on seasonal produce: bold, contemporary cooking with meticulous attention to detail. The chef’s signature dishes are not to be missed, especially the delicious ‘cookpot’ lobster and the feather-light rum baba. Philippe Starck drew inspiration from the Salon de la Paix at the Château de Versailles to redecorate the interior. Huge windows offer an unrestricted view of the Jardin des Tuileries.

Le Pré Catelan

Le Pré Catelan

Le Pré Catelan (55 covers) is the flagship restaurant of upscale caterer Lenôtre. It is run by chef Frédéric Anton, a recipient of the prestigious Meilleur Ouvrier de France award for outstanding craftsmanship. Housed in a pavilion dating back to the time of Napoleon III, the restaurant’s ceilings are decorated with friezes by the 19th-century French satirist Caran d’Ache. Green, black, white and silver predominate in the colour scheme, which goes beautifully with the stylish modern furniture. Le Pré Catelan specializes in delicate dishes with understated flavours, like the ravioli of langoustines served with olive oil and a pepper and mint broth foam, crispy nem rolls and romaine lettuce juice. For dessert, head pastry chef Christelle Brua concocts six exquisite creations.


Plaza Athénée Paris

Plaza Athénée - restaurant Alain Ducasse

In his restaurant Alain Ducasse au Plaza Athénée (50 covers), Alain Ducasse  explores what he calls ‘naturalness’: a menu focusing on fish, vegetables and cereals, which he interprets in his own inimitable style, using the techniques that have made him the king of French haute cuisine. Carefully crafted decor complements this new culinary concept: chandeliers with clouds of crystals; shiny convex surfaces, and a transparent mirror set into the wall. Enchant your taste buds with the standout dish: green Puy lentils paired with Kristal caviar and smoked eel jelly, served with fluffy buckwheat blinis and a dollop of unpasteurised cream


Restaurant Lasserre      

Lasserre - restaurant

The design of the dining room at Restaurant Lasserre (70 covers) is stylish and sophisticated. Light pours in through the retractable ceiling, which slides opens to reveal the sky, adding an al fresco touch in fine weather. Chef Christophe Moret’s macaroni dish with black truffles and foie gras is utterly delicious. The private function rooms can hold 45 people, and are suited to a variety of family or corporate events (lunches, dinners, seminars, weddings and anniversary parties). They are available to rent for a dinner event from Tuesday to Saturday, and at lunchtime on Thursday and Friday.

L’Abeille at the Shangri-La Hôtel Paris

Restaurant L'Abeille de l'Hôtel Shangri La, Paris © DR - Shangri La

L’Abeille, the restaurant at the Shangri-La (42 covers) provides an unforgettable dining experience. It is a haven of peace bathed in natural light, overlooking the gardens of the hotel. Executive chef Christophe Moret experiments with bold associations of flavours, textures and colours. He changes his menu each week depending on what he feels like cooking. Specialities include roast squab pigeon breast, Brittany roasted lobster and sea bream with aromatic herbs.          
Enjoy a glass of champagne before dinner on the hotel’s intimate terrace offering a superb view of the Eiffel Tower.

La Scène at the Prince de Galles

Prince de Galles, Paris - Restaurant La Scène © OTCP

Stéphanie Le Quellec, who runs the restaurants at the Prince de Galles, notably La Scène (48 covers), creates generous yet exquisite dishes. His signature dish is blue lobster wrapped in lardo di colonnata (a heavily seasoned organic lard from Italy), served with French-style garden peas and Iberian ham foam. Wind up your meal with Yann Couvreur’s sophisticated desserts: you won’t be able to resist his light-as-air meringues. 
The setting is equally splendid. The art deco interior by Bruno Borrionne – in marble, white leather and wood – is a perfect foil for the open kitchen in the middle of the restaurant. A few tables are set out on the patio in fine weather.