La Tour d’Argent

This institution dating back to 1582 continues its velvet revolution. Chef Yannick Franques, Meilleur Ouvrier de France in 2004, who carved out a career in the finest establishments (Ducasse, Frechon, Constant, Nomicos) proposes vivacious and constantly evolving dishes that know better than to snub the great classics, such as the numbered pressed duck. Impeccable service and an exceptional wine cellar boasting some 400 000 bottles. Tradition hand in hand with modernity.

The opinion of the MICHELIN Guide.
* One star: cuisine of great finesse.
Founded in 1582, the legendary address on the banks of the Seine has had a facelift. If the view of the river and Notre-Dame is still as magical, the immense kitchen now open to the room desecrates the place without making it lose its soul, while a steel ceiling with a kinetic effect renews the spectacle. On the kitchen side, MOF chef Yannick Franques has found the right balance between tradition and modernism, thanks in particular to great work on the sauces. In a menu presented in the form of an elegant triptych, we are pleased to find the great classics of the house, which have been modernized without being distorted, but also a more personal cuisine which reflects the few years spent by the chef in the south of France. In a pleasant atmosphere far from the heaviness of yesteryear, the service, always on the tray or at the table, is provided by a greatly rejuvenated brigade orchestrated by Stéphane Trapier. As for the extraordinary cellar, it contains more than... 300,000 bottles. Latest new features: the Bar des Maillets d'Argent on the ground floor, with a British 1930s feel, and the Toit de la Tour, a green roof terrace for enjoying a cocktail in complete relaxation.
Facilities and services:
-Disabled access
-Air conditioning
-Interesting wine list
-Vegetarian menu
-Valet
-Exceptional view