Epicure

112 Rue du Faubourg Saint-Honoré, 75008 Paris, France

Seven courses is a big commitment but when Eric Fréchon is cooking, it’s one that is well worth making. Head chef at Epicure, the prestigious restaurant of landmark Paris hotel Le Bristol, he holds the revered title of Meilleur Ouvrier de France (Best Craftsman of France) as well as three hallowed Michelin stars.

The setting is a plush fine-dining salon whose atmosphere is lightened not just by the huge windows but also by the humour of the service team. However, the experience is still one of traditional luxury at its best. Think truffles, silver cloche, caviar and starched linen.

Each plate is a picture of in-season produce that is resolutely French, with attention paid to the tiniest detail. Artichokes from Provence are roasted with anchovies, whiting is line-caught in Saint-Gilles Croix de-Vie before being encrusted with almonds and drizzled with curry-scented oil; duck roasted with cherries and spices hails from Challans and the strawberries are ‘frosted’ with cream from Normandy’s best dairy farms.

The macaroni stuffed with truffle, artichoke and duck foie gras is the dish many diners have atop their list, and rightly so. It is simply superb.