Paris is synonymous with romance, culture, and – above all else – exceptional gastronomy. Strolling along the picturesque banks of the Seine River, the air is filled with the yeasty aroma of freshly baking croissants, the smoky tendrils of grilled steak frites, and the puckering pop of taut, roasting chicken skin. These smells are further amplified by the clink of wine glasses, the sing-song reply of “merci beaucoup,” and the giggle of hand-holding lovers – only pausing from each other’s gaze to steal a lick of ice cream from a dripping cone. It truly is the City of Love.

Traversing the river’s twists and bends, diners are greeted by an endless array of eateries– spanning local to lux – each reflecting the soul of Parisian dining. Here is a curated journey across the arondissements, covering four standout fine dining destinations: Le Gabriel, Plénitude, Hakuba, and Restaurant Kei.

Le Gabriel: A Lesson in French Culinary Tradition

Just a stone's throw from the Champs-Élysées, Le Gabriel is located within the opulent La Réserve hotel. Under the culinary direction of chef Jérôme Banctel, this three Michelin-starred restaurant invites guests on a gourmet expedition that reflects the chef’s roots and global influences. Banctel’s menu – split between Escale, Virée, and Périple – offers a spectrum of tastes blending traditional French techniques with inspirations drawn from Japan and beyond. The dining room exudes elegance, adorned with plush furnishings that make for a cozy atmosphere, acting as the ideal backdrop.

Banctel's signature dish, Mackerel on Galet, sees firm filets roasted over an open binchotan charcoal-grill flame before being steamed tableside with white wine, (a skill he learned during chef collaborations in Japan). An unctuous dollop of sea urchin bourride sauce exemplifies his innovative use of flavors, while the fish’s delicate flesh flakes away in plush pleats with merely the softest nudge of a fork.

Plénitude: The Art of Sauces

Nestled within the luxurious Cheval Blanc Hotel, Plénitude is helmed by celebrated chef Arnaud Donckele. Sitting at the cross-section of a painter and a kitchen maestro, chef Arnaud presents diners with edible artistry. Renowned for his masterful command of sauces, Donckele’s approach is akin to that of a perfumer, first developing a plate’s jus, dressing or sauce, and then constructing complimentary seasonal components around it, thus working in reverse compared to most chefs. Yet this unorthodox method has afforded Plénitude equally unimaginable success; since opening in 2021, it has quickly ascended the gastronomic ranks, earning three Michelin stars within a year – a testament to its excellence.

The restaurant’s ambiance is as refined as its cuisine, featuring a modern, light-filled dining room that overlooks the Seine. Service at Plénitude is equally engaging, with a team led by restaurant director Alexandre Larvoir. The choreography of the meal involves bespoke interactions, including a visit to the wine cellar, a private course at the chef’s table in the heart of the kitchen, and a stopover to the cheese cave where guests can select from a lineup of rare cheeses plated atop vintage crockery.

Hakuba: A Japanese Culinary Sanctuary

Located within the same luxurious Cheval Blanc hotel, but seemingly a world away, Hakuba immerses patrons into the realm of Japanese gastronomy, led by chef Takuya Watanabe. Known for his meticulous sushi craftsmanship, Watanabe's kaiseki experience is a highlight of the Paris dining scene. The restaurant's serene ambiance, designed by Peter Marino, reflects the tranquility of a Japanese forest, accented by touches of black walnut and subtle lighting that seemingly mimics sun shining through tree leaves.

Hakuba’s signature 17-course omakase menu showcases the finest fish, rice, and seasonal vegetables. Standout dishes include sticky, glazed eel flambéed in sake sheathing glutinous claypot rice, and the delicate kaki-oyster nigiri, which unleashes a tidal wave of oceanic salinity in one bursting bite. Collaborating with renowned sauce chef Arnaud Donckele and the 2025 World’s Best Pastry Chef, Maxime Frédéric, Watanabe elevates the dining experience via unconventional flavor pairings and show-stopper presentations that have earned the venue its first Michelin star within less than a year of opening.

Restaurant Kei: The Crossroads of French Fare and Japanese Precision

French fine dining meets Japanese precision at Restaurant Kei, eponymously named for its chef owner, Kei Kobayashi. Born in Nagano, Japan, Chef Kei trained under Alaine Ducasse and alongside Gilles Goujon before opening his own venue in the 1st arondissement.

This intimate restaurant has garnered accolades for its French-Japanese fusion cuisine, scoring three Michelin stars since opening in 2011. Kobayashi’s proficiency is evident in dishes like the sauteed monkfish with butter, curry and foam or the perfectly lacquered Pithiver of pigeon and foie gras.

A Gastronomic River of Delights

As our journey along the Seine comes to a close, it’s clear that fine dining in Paris is as profound as Bordeaux wines are full-bodied, transcending mere sustenance and delving into the realms of artistry, tradition, and emotion. Inviting diners to explore the Parisian palate, the Seine’s surroundings beckon food lovers from around the globe to partake in the city’s exquisite offerings.

This article was originally published for Going Places, the in-flight magazine for Malaysia Airlines.