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Raphaël Restaurant Review: Young chef Étienne Barrier honed his chops at Hôtel de Crillon and La Grande Cascade before assisting Yannick Alléno at the stoves of Le Meurice for two years. Meals take place in the sleek and plush setting of the dining room, adorned with an imposing chandelier. Refined food with a dash of creativity is served up, such as langoustines with lobster butter and guacamole, red mullet wrapped with zucchini and olives, and a chocolate sphere stuffed with passion fruit and mango. Professional service and well-stocked wine cellar.