8th Arrondissement Restaurants
41 Ave. Montaigne, 8th
L’Avenue is an absolute scene—you should know this right off the bat. But most of the fun is sitting outside, on the corner of Avenue Montaigne, among a regular clientele of fashion designers, stylish Parisians, and trendy visitors.
55 Rue Pierre Charron, 8th
If a little bit of kitsch is what you're after, then look no further—this nonetheless elegant gem of a restaurant is decked out in Chinese patterns and fine china. Plus, this is one of the finest dim sum experiences in Paris, offering all the Chinese classics plus a wealth of Thai dishes, too, all made with fresh ingredients and done to Michelin standard. The menu is extensive and boasts all the classics, though those who would rather not wade through can go for set menus for two or four, making this a great spot for groups, too.
Le Relais de l’Entrecôte
15 Rue Marbeuf, 8th
You know exactly what to expect at this, kitschy, family-owned establishment and that's the best steak frites in town topped with buttery, herby “secret” sauce. That’s it, and it’s worth lining up for at this is a no-reservations locale. Touristy though it may be—they’ve since opened locations in London and New York—it remains a local’s mainstay, too, as proof of its great quality. There are now locations in the 5th 6th
7 Rue Chambiges, 8th
It’s admittedly scene-y, but the tiny Le Stresa is also undeniably fun: Red velvet banquettes, a sea of ornate mirrors, and piles of pasta make it all even better. Like many restaurants in Paris, it’s closed on the weekends.
15 Ave. Matignon, 8th
While this isn’t our first stop when we descend on Paris—and arguably should be skipped if you have limited time in the city—this Jean-Georges, Asian-inspired French restaurant is reliably good. And the Christian Liagre-designed space is elegant, without ever compromising comfort.
23 Rue Bayard, 8th
Situated right off the Avenue Montaigne, this tiny bistro is laid out like an old-school dining car with cozy booths, vintage luggage racks, and mirrored walls in lieu of windows. As for the rest of the decor, expect to see lots of original Art Deco elements (stained glass, frieze ceiling) left over from a time when Savy was a Jazz Age hotspot. The cuisine is traditional French (foie gras, lentil soup, andouillette sausage) and the portions are generous.
75 Ave. des Champs Elysées, 8th
Thanks to loads of press and a swift global expansion in 2005 (there are now outposts in New York, London, Lebanon, Japan, Sweden, Hong Kong, Brazil, Los Angeles, and more), the Ladurée celadon green is almost as iconic as Tiffany blue or Hermès orange. It all started in 1862 at 16 rue Royale, when writer Louis Ernest Ladurée opened a pastry shop. Though macarons had been kicking around France since the sixteenth century, when Catherine de Medici introduced them from Italy, Ladurée’s grandson revolutionized the concept in 1930 by using a bit of ganache to create a macaron sandwich. Beyond sweets, Ladurée's dinner service is great, with a kid-friendly menu that adults can enjoy, too. Although the original Ladurée is a fixture on the Champs-Elysées, there are multiple locations throughout the city to enjoy.
17 Place de la Madeleine, 8th
Since the 1920’s, Caviar Kaspia has been offering a luxurious, old-world Russian experience—with a beautiful view of the Eglise de la Madeleine. Plush, and paneled in wood, there aren’t many surprises in the dining room: You’ll find top-shelf caviar, blinis, champagne, and loads of vodka. The shop in the cellar sells everything from Iranian caviar to silver tableware to smoked fish.
Hotel Particulier Restaurant & Bar
Pavillon D, 23 Ave. Junot, 8th
The Hotel Particulier’s restaurant and bar (both open to the public) are designed to offer a respite from the craziness of the city. The food (a love letter to classic French cuisine) and the seasonal cocktails (the absinthe-spiked Montmartre julep is dangerously delicious) can easily stand on their own but, when enjoyed within the confines of the property’s hidden gardens, turn into an experience. The gardens also provide the kitchen with fresh ingredients, including honey from the beehives and eggs from the henhouse. The weekend brunch is legendary.