{"id":41690,"date":"2017-08-31T15:21:44","date_gmt":"2017-08-31T15:21:44","guid":{"rendered":"https:\/\/www.delightfull.eu\/blog\/?p=41690"},"modified":"2017-08-31T15:21:44","modified_gmt":"2017-08-31T15:21:44","slug":"mo-2017-restaurants-paris-design-lovers","status":"publish","type":"post","link":"https:\/\/www.delightfull.eu\/blog\/2017\/08\/31\/mo-2017-restaurants-paris-design-lovers\/","title":{"rendered":"M&O 2017: Top Restaurants in Paris for Design Lovers"},"content":{"rendered":"\n

There are a million reasons why you should go to Paris. But if you\u2019re a designer lover and you\u2019re going to travel to the City of Lights next September, it could only be due to one reason: Maison et Objet! So, you need to have a list of things you need to do during your stay and one of those things you can\u2019t forget is to ensure that you know all the best places to eat in Paris, with a relaxing and glamorous atmosphere.\u00a0<\/strong><\/em>Today we are going to give you an insider\u2019s guide to the top restaurants in Paris<\/strong><\/em>, so make sure you keep scrolling!<\/p>\n

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RELATED:\u00a0GET READY WITH UNIQUE: MAISON ET OBJET SEPTEMBER EDITION!<\/a><\/strong><\/p>\n

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Pierre\u00a0Gagnaire<\/strong><\/h3>\n

\"M&O<\/p>\n

This Paris restaurant is definitely a must-try<\/em>! Pierre Gagnaire is the host and is one of the most inventive chefs around the world since he finds inspiration in painting and jazz. His plates look insanely beautiful and once you taste them you will feel an extraordinary variety of flavors and textures with the perfect seasoning. Don\u2019t forget to experiment this extraordinary cuisine.<\/p>\n

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L\u2019Abeille<\/strong><\/h3>\n

\"M&O<\/p>\n

The haute-cuisine restaurant of the Shangri-La hotel, named after the Napoleonic bee motif was awarded two Michelin stars in 2016. Chef Christophe Moret is the author behind the modernized haute-cuisine that mixes grand ingredients and plenty of vegetables. Here it\u2019s possible to have tasting menus with several half-size dishes.<\/p>\n

Septime<\/strong><\/h3>\n

\"M&O<\/p>\n

Bertrand Gr\u00e9baut, one of the rising young stars of French cuisine, is the chef of this unique restaurant that is always full. With a Michelin star and a wine shop offshoot around the corner, Septime offers you a cuisine that is polished, complex and painstakingly mastered. Filled with industrial lighting, this is a restaurant not to miss!<\/p>\n

Le Junes Verne<\/strong><\/h3>\n

\"M&O<\/p>\n

This is the restaurant of any traveler\u2019s dream! With a suave decor by Patrick Jouin, Le Junes Verne is the extraordinary setting 400ft up the Eiffel Tower. With a modern take on the grand classic by executive chef Pascal F\u00e9raud, in this restaurant, you can count on a wine list that is 100%, French. Take note that you can\u2019t go with shorts and T-shirts!<\/p>\n

L\u2019Astrance\u00a0<\/strong><\/h3>\n

\"M&O<\/p>\n

Chef Pascal Barbot THE one haute-cuisine restaurant in Paris: L\u2019Astrance. With the most elegantly lyrical gastronomic imagination expressed in his dishes, you should beg for the milles-feuille<\/em> of white mushrooms, apple, and foie gras in this dazzling place. You can also try for buttermilk and burnt toast crumb soup!<\/p>\n

L\u2019Arp\u00e8ge<\/strong><\/h3>\n

\"M&O<\/p>\n

Despite costing a fortune, this restaurant is heaven for vegetarians! The three-Michelin-star-chef- Alain Passard delivers vegetarian tasting menus that even non-vegetarians\u00a0will be over the moon. Passard\u2019s secret is that every single vegetable comes from his own organic farm that includes dishes like cep mushrooms with lemon and a\u00a0vol au vent<\/em>\u00a0(puff pastry case) filled with baby peas, turnips, and snow peas in a sauce spiked with Cote du Jura wine. A\u00a0must-try!<\/em><\/p>\n

Divellec<\/strong><\/h3>\n

\"M&O<\/p>\n

Paris is an incredible city to eat good seafood, but if you\u2019re a fan the best restaurant for you to go is Divellec. With a dazzling winter-garden decor by Studio K.O, Chef Mathieu Pacaud has created a 49\u20ac prix-fixe lunch menu that you will die for. Ordering a la carte, you have to go for fricassee of\u00a0ormeaux<\/em>\u00a0(conch from the English Channel), rougets with artichokes and aioli, and sole with morels in\u00a0vin jaune<\/em>\u00a0sauce.<\/p>\n

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Veal Sweetbreads at Le Grand Restaurant<\/strong><\/h3>\n

\"M&O<\/p>\n

The bold but elegant modern style of young chef Jean-Francois Pi\u00e8ge\u2019s new Le Grand Restaurant, which was just awarded two Michelin stars, is the work of Icelandic-born, L.A.\u2013based designer Gulla J\u00f3nsd\u00f3ttir. The main attraction: the sweetbreads on walnut shells in a hot box that is served with walnut mousseline and morels.<\/p>\n

Don\u2019t forget to visit\u00a0DelightFULL\u00a0<\/a>at Maison et Objet: Hall 7 F33!<\/h3>\n
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READ ALSO:\u00a0MAISON ET OBJET: MUST-SEE PLACES IN PARIS FOR DESIGN LOVERS<\/a><\/strong><\/p>\n

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You can visit our\u00a0Pinterest<\/a>\u00a0boards in order to get more inspirations. Get more ideas for your projects and find functional, stylish and sizable lighting and furniture choices. Make sure to\u00a0download<\/a>\u00a0our \u2018Interior Design Tips for a Well-Lit Home<\/a>\u2018 eBook!<\/p>\n

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There are a million reasons why you should go to Paris. But if you\u2019re a designer lover and you\u2019re going to travel to the City of Lights next September, it could only be due to one reason: Maison et Objet! So, you need to have a list of things you need to do during your stay and one of those things you can\u2019t forget is to ensure that you know all the best places to eat in Paris, with a […]<\/p>\n","protected":false},"author":25,"featured_media":41700,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[658],"tags":[6492,1164,729,5590,7860,7861],"acf":[],"_links":{"self":[{"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/posts\/41690"}],"collection":[{"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/comments?post=41690"}],"version-history":[{"count":0,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/posts\/41690\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/media\/41700"}],"wp:attachment":[{"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/media?parent=41690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/categories?post=41690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/tags?post=41690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}