Semester

i
The Paris branch of "Restaurant Hiramatsu" opened in October 2001, on the Mile Saint-Louis, and, after only four months in business, became the first restaurant operated by a Japanese owner-chef to receive a star in the Michelin Guide Rouge. The restaurant has moved to new premises in the 16th Arrondissement, an area teeming with famous restaurants, where it continues to offer the creative and refined cuisine of chef Hiroyuki Hiramatsu, together with the unchanging excellence of the Hiramatsu style of service, evolved at the original restaurant in Nishi-Azabu, Tokyo. Here you can relax and forget your troubles in a setting that combines the ultimate in luxury and beauty.
http://www.hiramatsu.co.jp/

http://www.10best.com/Paris,France/Restaurants/

Hotel Le Meurice

Ideally located opposite the Tuileries Garden, between Place de la Concorde and the Musee du Louvre, Le Meurice has held sway as the jewel in the crown of French luxury hotels since 1835. Reflecting its uninterrupted attachment to the French art of living, Le Meurice is a magical, serene place, where the refined splendors of 18th-century architecture meet the latest in contemporary comfort and elegance.

http://www.fivestaralliance.com/luxury_hotel/paris/hotel_le_meurice

La Table-You will find here all the ingredients that made the success of L’Atelier: dishes available in small and big portions, Joël Robuchon’s great classics, a cuisine that follows the seasons with exceptionally fresh products, tasting menus, a real selection of wines by the glass, as well as additional innovations by Executive Chef David Alvès and the Pastry Master François Benot, in collaboration with the creation team of L’Atelier.
L'Atelier- A kitchen opened on a circular bar with 36 seats that allows clients to follow the service, to watch the succession of dishes, and to compose their own meal according to their appetite, as the menu offers all the great classics to taste in small, tapas-style portions. A large choice of carefully selected wines is available by the glass. Attentive service, warm and casual ambience and impeccable cuisine directed by Joël Robuchon.
High-quality cuisine in a convivial, elegant and affordable atmosphere.

http://www.joel-robuchon.com/
Last Updated on: January 19, 2009



				Hiramatsu Hotel Le Meurice Joel Robuchon i The Paris branch of "Restaurant Hiramatsu" opened in October 2001, on the Mile Saint-Louis, and, after only four months in business, became the first restaurant operated by a Japanese owner-chef to receive a star in the Michelin Guide Rouge. The restaurant has moved to new premises in the 16th Arrondissement, an area teeming with famous restaurants, where it continues to offer the creative and refined cuisine of chef Hiroyuki Hiramatsu, together with the unchanging excellence of the Hiramatsu style of service, evolved at the original restaurant in Nishi-Azabu, Tokyo. Here you can relax and forget your troubles in a setting that combines the ultimate in luxury and beauty. http://www.hiramatsu.co.jp/ http://www.10best.com/Paris,France/Restaurants/ Hotel Le Meurice Ideally located opposite the Tuileries Garden, between Place de la Concorde and the Musee du Louvre, Le Meurice has held sway as the jewel in the crown of French luxury hotels since 1835. Reflecting its uninterrupted attachment to the French art of living, Le Meurice is a magical, serene place, where the refined splendors of 18th-century architecture meet the latest in contemporary comfort and elegance. http://www.fivestaralliance.com/luxury_hotel/paris/hotel_le_meurice La Table-You will find here all the ingredients that made the success of L’Atelier: dishes available in small and big portions, Joël Robuchon’s great classics, a cuisine that follows the seasons with exceptionally fresh products, tasting menus, a real selection of wines by the glass, as well as additional innovations by Executive Chef David Alvès and the Pastry Master François Benot, in collaboration with the creation team of L’Atelier. L'Atelier- A kitchen opened on a circular bar with 36 seats that allows clients to follow the service, to watch the succession of dishes, and to compose their own meal according to their appetite, as the menu offers all the great classics to taste in small, tapas-style portions. A large choice of carefully selected wines is available by the glass. Attentive service, warm and casual ambience and impeccable cuisine directed by Joël Robuchon. High-quality cuisine in a convivial, elegant and affordable atmosphere. http://www.joel-robuchon.com/ Last Updated on: January 19, 2009