Restaurant Plaza Athénée

This three-star restaurant bears the name of internationally renowned chef Alain Ducasse and serves as the flagship of his restaurant empire. The globe-trotting chef is rarely here himself, but he has left his kitchen in the capable hands of Christophe Saintagne. A special emphasis is placed on "rare and precious ingredients"; the chef whips up flavorful and very expensive combinations of caviar, lobster, crayfish, and truffles (both black and white). Dishes may include sea scallops with salsify and black truffles, duck liver "pot au feu," or Sole meunière with Belgian endives. The wine list is superb, with selections deriving from the best vintages of France, Germany, Switzerland, Spain, California, and Italy. The dining room, designed by Patrick Jouin and featuring a jaw-dropping "deconstructed" chandelier, is among the most beautiful in Paris.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.