One of my favorite shops in Paris. Wide selection of fine teas. Multiple locations in the city. Highly recommend.

Ate here just before scales tipped in Bertrand Grébaud's favor. Great value for high quality cooking at the time (I believe it still is despite the media spotlight). Food has comforting, hearty feel, with bold flavors, yet simply plated. I recommend.

Chocolatier J. Genin's high-end pâtisserie. Used to serve wider range of his pastries, like walnut-honey and lemon tartlets. Now cut back to only serving his amazing mille-feuille. Terrific galette du rois around the Epiphany. My highest recommendation.

Oh, the house of Berthillon, how I love you. Ice cream parlor from a classier era. Terrific seasonal flavors (Agenaise in the winter!). My highest recommendation.

New wave café on quiet street near the Palais Royale in the 1ere. Love the "noisette" (similar to espresso macchiato). Hipster tendencies. Limited seating. I recommend.

Colorful, commercial presentation with a diverse variety of flavors made me nervous. But the one (salted caramel) éclair I tried was pretty good.

Ate here just after David Toutain opened. So it was a bit wobbly. Need to go back for a second try, especially now that it has earned its first Michelin star.

A Parisian institution. Great Middle Eastern food (as name suggests, falafels are the thing to get here) in the Jewish Quarter (4eme). Slapdash service, but hearty, delicious food. I recommend.

Hardly needs an introduction. I could spend years inside le Louvre, and still not see everything. My highest recommendation.

Ate here before it had any Michelin stars (now it has 2). Refined, modern French cooking from French-born Akrame Benallal (Algerian descent). Good flavors, beautiful plating. In the 16eme. Need to go back. I recommend.

Touristic postcard café and pâtisserie in the Trocadero (16eme) with a view of the Tour Eiffel. If that's what you're looking for, this is a great place to be.

Art Deco, Lalique, Robj, and the food all point to a passing era of French style and refinement here. Now in second generation hands, manages to hang on to 2 Michelin stars. In the 17eme.

Dined here under P. Legendre (disappointed). Then E. Briffard (disappointed). Now under one of my favorites: C. LeSquer, formerly of Ledoyen. Time to get that third star back. Time for me to revisit.

Cozy French bistro with decent cooking. Scallops with roe sacks attached, charcuterie with giardiniera, and molten chocolate cake. Not the prettiest plates, but for the price, agreeable. In the 1ere.

Celebrated chef Pascal Barbot's 3 Michelin-starred restaurant in the 16eme had high highs and very low lows. Need to give it a second chance.

Dined in the former "Winter Room" of Old World charm before the restaurant permanently moved to the former "Summer Room" (this before name change to Epicure from le Bristol). E. Frechon's food heavily classical in modern form. (Pig snout; eel meuniere; pasta with black truffle, etc.). I recommend.

Stephane Jego's Basque bistro in the 7eme is not for feint of heart. Lusty, hearty flavors in shockingly large portions. Impeccable ingredients and cooking. The riz au lait is a must. Highly recommend.

Been twice, once with Passard sitting with us. Neither time did I froth in ecstasy as so many others claim. Still, incredible ingredients, cooking, and flavors. Can be an expense bomb, especially wines. I recommend.

Remains most expensive meal I've ever had (it was white truffle season). Revelatory in simplicity and tradition. Incredible ingredients. Service can be cold. Torte of bitter chocolate (mainstay) a must. Anxious to know how it's doing after son Mathieu Pacaud took over kitchen from father Bernard.

Small but feisty Argentinian woman in the kitchen turning out simple, delicious bistronomique fare. Quality ingredients. Chalkboard menu. Wine list is stellar, and a steal. In the far-flung 20eme. Worth the trek. I recommend.

Palace of butter biscuits and confections. I walk through just for the smells. Multiple franchise locations (including one at Roissy-DeGaulle).

Fairly good croissants. Nice color and flake. Must note at time of order whether for take out or eat in (a small surcharge). Limited seating.

He's famous for chocolate, but get the brioche aux pralines roses, studded with almonds and hazelnuts coated in rose sugar. Highly recommend.