In the high-end restaurant business there can be no compromises. Location, service and interior should meet the boldest expectations of visitors. With all this, of course, the kitchen is above all. It is she who must finally get the person to leave the table with a sweet sensation of gastronomic delight. Therefore, when it comes to the most exciting restaurants in Europe, we primarily refer to the chefs-creators, in whose hands the real kitchen masterpieces are born.
By the way, dinner in a three-star restaurant does not oblige you to have a noble origin or to own a platinum card of a Swiss bank. Of course, here and there you will have to follow the dress code and part with a couple hundred euros. But these difficulties once a year are quite feasible for the middle class of the inhabitants of Eastern Europe.
Pavillon Ledoyen – Paris, France
Chef: Yannick Aléno.
Average Check: € 135-295.
How to get there: 8, avenue Dutuit.
For decades, critics have not been awarded a restaurant of the highest praise, until Yannick Alenot – one of the most recognizable chefs of the world – came to Pavillon Ledoyen. In just a year, the eminent chef pulled the kitchen to the highest level, which helped Pavillon Ledoyen join the list of selected French institutions. Exquisite appraisers were delighted with the amazing souffle of smoked eel.
Arpège – Paris, France
Chef: Alain Passard.
Average Check: € 140-240.
How to get there: 84 Rue de Varenne.
Master Passar itself is a man-restaurant. In the distant 1986 Alen bought the operating institution, changed the sign and began to experiment. I must say that the samples turned out to be more than successful: for a year the restaurant earned one star, the second followed shortly, and in 10 years after the opening – the third. In 2001, Passard refused to make red meat, which made a lot of noise in the culinary world. But the vegetarian vector was warmly received by the public, especially since Alain decided to grow vegetables for his dishes on his own environmentally friendly piece of land.
Astrance – Paris, France
Chef: Pascal Barbot.
Average Check: € 70-210.
How to get there: 4 Rue Beethoven.
Someone from childhood dreams of becoming a progamer, well, someone – a good cook. Since seven years Pascal Barbot saw himself at the head of the restaurant. And in this he was greatly helped already mentioned Alain Passar with Arpege. Five years of the highest school, and hungry to win Pascal opens its own institution, which is rapidly gaining popularity. Great attention is due to some deviations from the classical French formula and, most importantly, a great imagination of the master: Astrance visitors order only a general vision of the dish, and the team of cooks prepares a new surprise every time.
Epicure – Paris, France
Chef: Eric Frechon (Eric Frechon).
Average Check: € 135-350.
How to get there: 112 Rue du Faubourg Saint-Honoré.
A fashionable hotel, fashionable restaurant, fashionable chef, fashionable cuisine. Ever since the minor age, Eric Frechon began to take lessons from recognized magicians of the French gastronomy, having absorbed from them a craving for traditions, creativity and aesthetic enjoyment of dishes. Three decades of hard work have made Eric the world-renowned genius of cooking. It is known that the former French President Nicolas Sarkozy gives preference to this master.
Guy Savoy – Paris, France
Chef: Guy Savoy.
Average Check: € 168-360.
How to get there: Monnaie de Paris, 11 Quai de Conti.
More recently, the restaurant Guy Savoy has changed its registration and moved to one of the most remarkable places in Paris – the famous mint with views of the Seine and the Louvre. In addition to the new eye-popping landscapes outside the window, the establishment significantly increased in footage, and also acquired a luxurious interior in which modern art objects are generously used. One remained unchanged – the exquisite dishes of the genius of Gaius Savoy.
L’Ambroisie – Paris, France
Chef: Bernard and Mathieu Pacaud (Bernard Pacaud).
Average Check: € 160-360.
How to get there: 9 Place des Vosges.
In the kitchen there can not be two owners? Usually it is, but not in the case of L’Ambroisie. The joint work of the father and son of Bernard and Mathieu Paco has turned into an extremely successful fusion of youth and experience. Unconditional respect for traditions and elegance combines classic and modern French cuisine. The restaurant is located on the Place des Vosges, the oldest square in Paris, formerly known as the Royal Square. For its royal atmosphere L’Ambroisie is often called the most beautiful restaurant in the capital of France.
Le Meurice – Paris, France
Chef: Alain Ducasse (Alain Ducasse).
Average Check: € 85-380.
How to get there: 228 Rue de Rivoli.
Alain Ducasse stands a little apart from other world-famous chefs. His French chef’s talent is complemented by a strong entrepreneurial vein: he owns about 30 restaurants around the world, hotel chains, a publishing house and a training center for chefs and hotel employees. Business does not leave time for constant cooking, but Dyukass still closely follows the menu of its restaurants, including the dishes of Le Meurice. A restaurant, by the way, visually impeccable. The Tuileries Garden – the most significant and oldest garden in Paris – decorates it from the outside. Inside, the building is decorated with marble, bronze, old chandeliers, mirrors and frescoes. Luxury in its ultimate embodiment.
Le Pré Catelan – Paris, France
Chef: Frederic Anton.
Average Check: € 130-280.
How to get there: Route de Suresnes, Bois de Boulogne.
The Boulogne forest is often identified with the “lungs” of Paris. Here, residents and guests of the French capital can fully rest from the city’s bustle: on 846 hectares of oaks, acacias and pine trees, pedestrian paths, bicycle paths, cross-country trails and a dozen restaurants are broken. Of course, Le Pré Catelan is on a special account. The festive decor of the establishment is dominated by green, black, white and silver colors. This accentuates visitors’ attention to cleanliness and ease. Visual impressions are enhanced by the chic dishes of Frederic Anton.
Pierre Gagnaire – Paris, France
Chef: Pierre Gagnier (Pierre Gagnaire).
Average Check: € 155-350.
How to get there: 6 Rue Balzac.
Pierre Gagnière began his career at the age of 14. In the biography of the famous chief there are both bright culinary pages, and gray economic times. At the dawn of his career Pierre successfully supported the family restaurant and earned him one Michelin star. After which he led two institutions in Saint-Etienne and was awarded the very third star. However, economic troubles lead to bankruptcy of the boss, the business is closed, and he decides to return to Paris. Just a couple of years, and the new restaurant of the master receives the highest rating of Michelin. How did Pierre succeed in repeating the success? Ganier is a supporter of “molecular cuisine”, according to the principles of which the preparation of food takes into account the physico-chemical mechanisms responsible for the transformation of ingredients. The brave cuisine of the chef and made him a gastronomic celebrity.
Paul Bocuse – Lyon, France
Chef: Paul Bocuse (Paul Bocuse).
Average Check: € 100-250.
How to get there: 40 rue de la Plage, Collonges-au-Mont-d’Or.
The family of Paul Bocuse led his culinary business from the distant 17th century. However, the family brand was sold by Bocuse’s grandfather in the early twentieth century. After 45 years, the acclaimed chef bought the sign back and placed it over his signature restaurant in Lyon. Soup with truffles in a porcelain pot, sealed with a dough, is Paul’s world-famous dish, which he personally served at the reception of the President of France. The 89-year-old maitre is the founder of the “Golden Bocuse” – one of the most authoritative culinary competitions in the world.
La Pergola – Rome, Italy
Chef: Heinz Beck.
Average Check: € 195-220.
How to get there: Via Alberto Cadlolo, 101.
It is a little surprising that the cuisine of the most titled Roman restaurant is managed by a German. But this is only from the side. In fact, Heinz Beck has long absorbed the spirit of Italy and became a deeply revered chief. He is often respected as Schumacher of Italian cuisine. The master derives his inspiration from the unique Italian culture and the beautiful architecture of the Eternal City. As a result, from the pen of Heinz every year dozens of Mediterranean dishes come out, united by the general idea of a tasty, but necessarily healthy meal. Although there are small indulgences to this strictly rule, for example spaghetti from sea ruff, zucchini and peperoni. By the way, the whole menu La Pergola translated into Russian.
Enoteca Pinchiorri – Florence, Italy
Chef: Anna Feoldi (Annie Féolde), Italo Bassi (Italo Bassi), Riccardo Monco (Riccardo Monco).
Average Check: € 175-250.
How to get there: Via Ghibellina, 87.
The best Florentine restaurant is owned by the chef Anna Feoldi and her husband Giorgio Pinchiorri (Giorgio Pinchiorri), followed by the reputation of an excellent connoisseur of wines. Hence it becomes obvious why the restaurant is famous not only for its cuisine, but also for one of the best wine cards in the world. In the cellars of Enoteca Pinchiorri are stored more than a hundred thousand bottles of wine, cognac, whiskey and rum from all corners of the planet. Many of them are of a status character and are rightfully the pride of the institution. For example, here is the wine of 1861 at a price of 35 thousand euros per bottle.
DiverXO – Madrid, Spain
Chef: David Muñoz (David Muñoz).
Average Check: € 145-210.
How to get there: Calle de Padre Damián, 23.
Can a top European restaurant be decorated with flying pigs? Yes, if David Munoz sees him like this, he is an absolutely extraordinary boss with a mohawk on his head. The break of the templates is not only in the design, the chef does not have the courage to occupy the kitchen. It is strongly recommended to look at something daring video presentation of DiverXO from the main page of the restaurant. Then you will understand why for the first time in two decades the Spanish restaurant was awarded three stars from Michelin. By the way, at that time Muñoz was only 33 years old. Today DiverXO is not just a restaurant sign, but also a synonym for original, sharp and unconventional cuisine.
Alain Ducasse at The Dorchester – London, UK
Chef: Jocelyn Herland (Jocelyn Herland)
Average Check: £ 75-180.
How to get there: 53 Park Lane.
The highlight of the restaurant is a special area, which separates the table for six people from other visitors. A curtain is served by hundreds of hanging threads, in which 4 500 small lamps are placed. And sitting inside perfectly see what is happening indoors, but almost indistinguishable from outside for prying eyes. Immediately after its opening in 2009, Alain Ducasse at The Dorchester was awarded two stars, and the next – the highest score. Such a rapid takeoff in many ways was created by Jocelyn Erlend, who directed the kitchen of the restaurant from the first visit of the visitor.
Gordon Ramsay – London, United Kingdom
Chef: Clare Smyth.
Average Check: £ 95-175.
How to get there: 68 Royal Hospital Road.
Surely there is not a person among you who did not even watch one of the television shows with the emotional Gordon Ramsey. And he earned his media popularity by no means from scratch. Ramsey is the first Scotsman ever to rise to the three Michelin stars. But Claire Smith answers the menu of the Gordon restaurant. The 36-year-old Irish woman is a rare representative of the “male” profession, which can be safely attributed to the top chefs of the world. And in many respects to the skill Claire is obliged to Gordon.
Did you lose your appetite? ???? Have you ever been to these restaurants?
