From the legendary 3-star temples to the innovative green stars of the new decade.
Paris remains the epicenter of the Michelin universe. In 2026, the city boasts more stars than ever, reflecting a shift towards sustainable luxury and bold, global influences. Navigating this elite landscape requires more than just a fat wallet—it requires strategy, timing, and an appreciation for the "L'art de vivre."
While these are elite, our best restaurant in Paris general list covers a wider variety of experiences. In this specific guide, we deep dive into the 3-star icons and the rising stars of the 2026 season.
| Restaurant | Stars | Tasting Menu | Wine Pairing | Total Est. (pp) |
|---|---|---|---|---|
| Guy Savoy | ★★★ | €350 - €480 | €180 | €600+ |
| L'Ambroisie | ★★★ | €420 | À la carte | €700+ |
| Septime | ★ (Green) | €120 - €180 | €75 | €250 |
*Prices represent 2026 seasonal updates and may vary by availability. Recommended to learn more about Paris dining etiquette before your visit.
Located in the historic Monnaie de Paris, Guy Savoy's kitchen is a masterclass in French precision. His signature artichoke soup with black truffle is a mandatory pilgrimage for any serious foodie in 2026.
"Gastronomy is the art of turning something that is an essential part of life into a moment of pure pleasure." - Guy Savoy
Sitting quietly in the Place des Vosges, L'Ambroisie remains the fortress of purist French cuisine. No gimmicks, just perfection. Chef Bernard Pacaud focuses on the "sublimation of the product," where three ingredients are enough to change your life.
Known for being the most discreet 3-star in the city.
The 2026 Michelin guide has prioritized "Green Stars" for restaurants that have zero-waste policies and dedicated urban gardens. It's no longer just about the taste; it's about the footprint.
Watch out for spots like **Arpège**, where Alain Passard's legacy of vegetable-centric cuisine continues to inspire a generation of zero-plastic, soil-to-table warriors.
The distinction between "French" and "Fusion" is blurring. Some of the most exciting new stars in the 10th and 11th arrondissements are merging Japanese techniques or North African spices with classic French sauces.
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