Pono i nā connoisseurs e mālama manawa mau no kaʻaiʻana ma kahi o nā haleʻaina nui loa o Paris, nā hale kaulana kaulana o ka honua i loaʻa i nā hōkū Michelinaʻekolu no kaʻoihana kūikawā a me ka lawelawe. ʻO nā poʻo o ka hōkū e like me Alain Ducasse a me Guy Savoy e hōʻoiaʻiʻo i kahi gastronomic manaʻo e hoʻolālā nā pala pala no kekahi manawa, e lawelawe ana i nā meaʻono e like me ka ravioli foie gras a lei Breton lohi. Ke kali nei ka lawelawe kūpono iāʻoe ma keʻano o ka puni, akā,ʻaʻole lawa ka maʻalahi, no laila e hele mai me ka lāʻau paʻi a hoʻomanaʻo e kākau maikaʻi ma mua.
01 o 11
Le Meurice
ʻO kēia hokele hale hōkele ka mea i hanaʻia e ke keiki'oloikiʻo Yannick Alléno, nona nā meaʻono (e like me ka meaʻono bipi me mushroom béchamel) lawe maiʻo Le Meurice mai kekahi hōkū ma ka makahiki 2003 aʻekolu i kēia lā. ʻO ka haleʻaina e hōʻike ana iā Versailles, me nā pōhaku kalakalaula, nā aniani aniani a me nā puka makani ma waho e nānā ana i nā Jardins des Tuileries . Hoʻokomoʻia ka papaʻaina awakea no 75 Europa (approx. $ 99). Eʻae i 100 Euros / approx. $ 132 i ka papa.
02 o 11
Hiki i kaʻona nani o nā Vosges , ua loaʻa i kēia hale kūʻai ma lalo o Bernard Pacaud ka hōʻailonaʻekolu i ka makahiki 1986.ʻO ka hale o kaʻumikumamāhiku o ka makahikiʻumikumamākahi, kahi mea hoʻonani a hoʻokipa nui loa no kaʻaiʻaina nui loa. ʻO nā mea papahana maikaʻi e like me ka pīpī a me ke keiki hipa me ka nougat. Aia nā Desserts ma kahi kīʻaha chocolate tart a me kaʻalani a me ka meaʻeleʻeleʻula. E hoʻokuʻu i waena o 125 € a me $ 200 (e pili ana i $ 165- $ 264) a ma ka palapala. Hoʻopukaʻia nā hoʻolaha i kahi hoʻokahi mahina ma mua.
03 o 11
ʻO Arpège
ʻOiaiʻo ka'ōlelo maʻalahi kahi'ōlelo i kahi hoʻonaninani ma Arpège,ʻaʻole ia e hōʻike i kaʻai maʻalahi. ʻOiaiʻo Alain Passard, ka meaʻoluʻolu nui, e hāʻawi i kona ikaika a pau i loko o ka meaʻai maʻaneʻi,ʻaʻole hoʻi e hōʻehaʻia nā meaʻai. ʻO nā kāpili ka mea nui ma nā kīʻaha, aʻo ka pākaniʻo Thai he mea ho'āʻo. ʻO nā mea kanu me nā mea kanu a me nā iʻa a me ka monkfish me ka mīmū me ka mīmū me ka pua nani. Eʻae i waena o 50 a me € 180 (approx. $ 66- $ 237) i ka palapala.
04 o 11
Alain Ducasse au Plaza Athénée
Me nā meaʻono i piha i kona inoa,ʻo Alain Ducasse, ke kaulana kaulana o ke ao nei i paʻa i nā hōkū Michelina ma Farani. ʻO ia hoʻi ke kuleana o ka Louis XV ma Monaco,ʻo Ducasse ka inoa o kona inoa e huki pinepine ana i ka lehulehu. Ma ka hana like me Patrick Designer, Ducasse e hōʻoia i kahi 'ai meaʻono, nani a maikaʻi i Plaza Athénée. E hoʻokeleʻoe i kahi 320 Euros (kahi kūʻai $ 422) i ka hoʻokele o ka hoʻokele me nā koho o ke kaʻina mai foie gras i 80 Euro / approx. $ 105 i ka caviar Iranian ma 150 Euro / approx. $ 198.
05 o 11
Paʻi LeDoyen
ʻO ka pōhaku i hoʻoleiʻia mai nā mea nani Champs Elysees , ua hoʻokumuʻia kēia haleʻaina French e Pierre Ledoyen i ka makahiki 1792. He lumi pāʻani ka lumiʻaina, me nā hoʻokiʻekiʻe kiʻekiʻe a me nā puka makani he nui, e hoʻolako ana i nā mea eʻikeʻia ana e Petit Palais . ʻO kahi mea mua i ka haleʻainaʻo Ritz,ʻo Christian Le Squer e lawelawe pono i nā meaʻai e like me ka puhi puhi puhi a me ka spaghetti me ka'ōmole porcini mushroom. ʻO Le Doyen kahi koho nui loa no kahiʻaʻai kai eʻai i nā meaʻaʻaiʻole e uhaki i ke kāleka.
06 o 11
ʻO Pierre Gagnaire
Ma ka papaʻewaluʻeleʻele o Paris, mālamaʻiaʻo Pierre Gagnaire he mea hilinaʻi kūponoʻole no nā malihini he 45 iʻoi aku. He mea hou ka papahana (nā mea i hanaʻia me ka niora chilli e like me ka mea i manaʻoʻia), me nā hui a me nā papahana pili e like me 100 € / approx. $ 132 i kekahi'āpana, a me ka papa koho'enehe kūikawā e waiho ana iāʻoe i ka liʻiliʻi € 225 / pili. $ 297. ʻO Dessert he medley o nā kaukani Pelekaneʻehā mau i hele pū me nā hua o ka hala a me ka baleka. Hoʻopauʻia ka haleʻaina i nā pule hebedoma.
07 o 11
ʻOʻA Astrance
Hoʻokumuʻia i 2000, ua piʻi aʻe ka Astrance mai kahi hōkū Michelina iʻekolu i loko o nā makahiki heʻumi i hala. ʻOiai i koiʻia i ka wā kahiko no ka mōhaiʻana i ka hale kaʻa a me ka hoʻonanea, he nui ka hāʻawiʻana maʻaneʻi e hoʻonani i ka palale. ʻO nā Chefs Pascal Barbot a me Christophe Rohat e kāwili i nā meaʻai e like me nā mīmū a me kaʻulaʻula me ka papakū momona. ʻO ka mea hoʻonani he lahilahi ka lauoho, me nā lima kali hoʻolālā i ka papa, a me ka'ikeʻai eʻai ai. Hoʻonohoʻia nā menus he $ 150 / approx. $ 158, a me $ 250 / approx. $ 330 me ka waina.
08 o 11
ʻO Pré Catelan
Hiki i nā Bois de Boulogne i ka moku 16 o ka moku'āina o Paris,ʻo Frédéric Anton ke poʻo o kēia haleʻaina i loaʻa i ka hōkeleʻo Accor. Hikiʻia kahi lumiʻaina ma kahi pā hale waho e hoʻopuniʻia e nā'ōmaʻomaʻo me nā pale mālama. Kū like nā kūkani French i kēia manawa i kēia manawa, me keʻano o ka hometa Breton loloa a iʻole ke kīkoleʻeleʻele me ka basil Thai. E hoʻolālā i nā menus mai kaʻumi 140 a hiki i 180 (e pili ana i $ 185- $ 238), me nā papahana nui e kau ana ma ka € 80 (approx. $ 106).
09 o 11
ʻO Guy Savoy
Hiki iāʻoe ke hōʻailona i nā talelena a Guy Savoy ma luna o kēia gistmet bistro ma ke kauohaʻana i ka papa hoʻonohonoho kūpono i ka 100 € (approx $ 132). Hāʻawi iāʻoe i ka hapalua o ka papa, kahi papa nui, a me ka hapaʻaha. Hiki ke hoʻololi i ka papa inoa e like me ka manawa, me nā pāʻani hoʻoilo hilinaʻi e like me nā kēmu kaulana (eg pheasant and venison). Hōʻikeʻia nā'ōmoleʻalani me ka'anikoke a me kaʻololī a me nā lelo a me nāʻala. ʻO ka hoʻolāʻau, nā lāʻauʻeleʻele a me kaʻili, he mea mau loa ia.
10 o 11
ʻO Le Bristol
ʻO ke keiki'ōpiopio,ʻo Eric Frechon ke poʻokela o nā hale kumukūʻai Michelinʻekolu ma ka hale hoʻolālā maikaʻi. Hāʻawi ka haleʻaina i nā menus seasonal me nā kīʻaha nani, māmā a Farani me nā mea ulu hanu (nā foie gras de canard me nā huluhulu i ka'ōmaʻa kolemele) aiʻole ka pipi pipi i ke ahi , me nā hana hou hou aku. ʻO ka mea hiki ke hōʻoluʻoluʻia e nā mea awakea hiki i ka Bristol ke koho maikaʻi no kaʻike nui a me nā palena kālā. E mālama mau loa i mua.
11 o 11
Le Grand Véfour
Ua nohoʻia ma kahi hale heʻumikumamāwalu haneli a ke nānā aku nei i nā kīhāpai o nā Royal Palace ,ʻo kēia wahi kikowaena kiʻekiʻe o kahi kiʻekiʻe o ka moolelo no ka moʻolelo a me ka politika noʻelua makahiki. I kēia lā, ma lalo o ke kuhikuhiʻana a Guy Martin, he wahi kūikawā kēia no nā mea Farani. ʻOiai ke kūʻaiʻiaʻana o ka haleʻaina mai nā hōkūʻekolu aʻelua a Michelina i ka makahiki 2008, e noho mau ana ia i kahi o ka pūnaewele kahiko o ka kūlanakauhale no ka maikaʻi. E hoʻomākaukauʻia nā menusina awakea a me kaʻaina awakea ma ka 75 75 a me ka € 225 (e pili ana i $ 99- $ 297) a me nā koho o ka palapala mai ke kālā he 120 a hiki i 200 (ʻokoʻa $ 158- $ 264). Hoʻopauʻia ka haleʻaina i nā pule hebedoma.