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Half Private Tour of Palace of Versailles with Train Tickets

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LAVA - Cuisine & Vin

How do you combine a chef's passion for volcanoes and fire with a sommelier's passion for his craft? This restaurant unites the talents of two hospitality professionals who cut their teeth in renowned establishments. As for the food: the chef serves up his particularly tempting brand of cuisine based on flames and hot coals. French produce is meticulously combined with ingredients that are full of character – often spices – brought back by the chef from his many travels. A case in point: poultry from the Perche area grilled over binchotan, early courgettes and calçots (green onions), poultry jus with juniper. A lively, colourful feast, enhanced by a wide-ranging wine list.

Clutch

Basketball fans (hence the Anglo-Saxon name) Pierre Rieder and his partner Maxime Merian have created a setting typical of eastern Paris: large picture windows, rough stone walls, bistro-style tables, an open kitchen to the rear with a few spots at the counter. Pierre's creative cuisine is peppered with influences from near and far – a throwback to his former position as executive chef at the restaurants of Pierre Sang, a leader in the world of fusion food. Think skewer of king trumpet and oyster mushrooms, crunchy vegetables, peanut and nuoc-mâm vinaigrette; a gratin of confit ox cheek, macaroni, parmesan, Roscoff onions and jus court; a Tatin-style apple.

Hakuba

What might one expect from a Japanese restaurant featuring an all-star line-up of chef Takuya Watanabe (previously at Jin) and Arnaud Donckele and his pastry chef partner Maxime Frédéric? Nothing but the best, of course! Takuya Watanabe belongs to the inner circle of the capital's grand masters, channelling all his passion and expertise into his sushi, shaping each and every piece to perfection in view of diners. For his part, Arnaud Donckele brings to the table his talent for sauces, jus and broths, in creations such as shellfish dashi, sweet garlic purée and green shiso coulis, or the clear and potent accompaniment to the ramen. A rarity in Japanese restaurants, dessert is a must here, masterfully orchestrated by Plénitude's pastry chef. The decor and service, just like the meal, elevate the silence and purity of the materials used.

Qasti Green

Chef Alan Geaam (who holds one Michelin star in his eponymous restaurant) has added another string to his bow with this vegetarian Lebanese restaurant. Behind the stoves is Zeinab Hachem, his niece, who was trained by his mother in the subtleties of traditional Lebanese cuisine. Some of the dishes have already secured iconic status, such as the vegetarian shawarma with celery and mushrooms, or the daoud basha – lentil balls with almonds and spices, served in a tomato sauce. The affordable menu also features their own take on authentic Lebanese flavours: vegetable freekeh; vegetarian soujouk (sausages) and signature creations such as mama ganoush (cauliflower caviar). Reflecting the cuisine, the minimalist decor is adorned with natural, plant-based materials. Booking essential.

Mojju

Chef Thibault Sombadier opened this Korean eatery, the decor of which nods to the traditional hanoks (houses) of the Land of the Morning Calm. The menu is extremely well devised and meticulously executed by a Korean team: beef broth with tofu, shiitake and garlic crisps; miso-glazed monkfish; toasted buckwheat cream and soya caramel. Barbecued over charcoal, the matured meats and marinated fish are served alongside the traditional banchan (small side dishes of fermented or marinated vegetables) and accompanied by well-seasoned sauces and crunchy salad leaves for diners to prepare their own ssam (wrap). There is a small and original wine list, complemented by a few Korean rice spirits.

Adami

This small Italian pasta restaurant breaks away from traditional trattoria fare, embracing a more contemporary approach – an inspired idea reflected in the sleek, modern decor and the long counter from which diners watch the kitchen team at work. Dishes to share and a warm, convivial atmosphere are all part of the experience here. The Italian chef, who has an impressive track record, delivers fresh cuisine that abounds in bold flavours. A case in point is his vitello tonnato-style veal, artichoke and black garlic, or his incredibly indulgent ricotta gnocchi in a creamy courgette sauce. The lunch menu is appealing, as are the mouthwatering à la carte options.

L'Évadé

A pleasant interior done out in the style of a chic brasserie (red and black chairs, black lacquer tables, exposed beams and stonework). Diners flock here for the serious bistronomy cuisine infused with French tradition… just like at L'Escudella, the other restaurant born of the partnership between chef Rémi Poulain and Anthony Rivière. Dishes include pâté en croûte (a cult favourite); pollack, fennel, peas and kumquat; strawberry-basil vacherin, pistachio and lime crisp. Well-paced service.

Bombance

Pressé de bœuf (beef terrine), kale mayonnaise; roast mallard, glazed mini beetroots, confit legs; peanut chocolate, chocolate quenelle, ice cream and peanut praline: chef Guillaume Campion, like the pro he his, having worked in some of the best restaurants in the world, is embracing his role. With a sure hand, he delights diners with his lively bistro-inspired cuisine. In addition to the tables along the banquette, there are also larger tables, ideal for feasting with friends.