The Best Restaurant in Around the Eiffel Tower, Paris

Although two-Michelin-star chef David Toutain's approach may be exasperatingly conceptual for some, others find his earthy, surprising, and inspired concoctions, served in a sleek modern space, utterly thrilling. Each dish is a lesson in contrasts—of temperature, texture, and flavor—as well as a feat of composition: briny oysters, brussels sprouts, and foie gras in a warm potato consommé; creamy raw oysters with tart kiwi and yuzu; crispy pork chips alongside velvety smoked potato puree. Toutain has a particular soft spot for root vegetables and truffles, which he sprinkles liberally throughout dishes like salsify broth with lardo and black truffle.