Nonos & Comestibles
Modestly billed as a “chic deli,” the Hôtel de Crillon’s second restaurant is among Paris’s best grills—with plenty on the menu to tempt pescatarians and vegetarians too. Using top-quality meats, poultry, seafood and seasonal produce, chef Paul Pairet’s dishes are a marvel of flavor and finesse. The beef cut of the day, cooked to perfection, is flourished tableside and carved just how you like it, but you can also choose from a half-dozen beef dishes, along with roast chicken and deliciously tender line-caught fish. The starters, side dishes (don't skip the lettuce with garlic and aged-vinegar vinaigrette and the homemade fries), and desserts are equally good. Sit at the bar and order from the blackboard menu at lunch or dinner, or grab a table. It's quite popular, so be sure to reserve in advance.
