This is probably the only Michelin-three-star restaurant where vegetables are the stars. You can still find meat and fish on the menu, but it takes a back seat to carrots, turnips, sweet peas, or whatever other lovely plant life is in season. The pristine produce comes from Chef Alain Passard’s farm and is often picked the same day it’s served. The 11-course menu features such mind-blowing delights as lobster with honey, velvetine squash soup, minestrone with smoked eel and desserts infused with herbs and flowers. Reservations are required at least 2 weeks in advance.