Stuffed cabbage leaves, L'Arpège: L'Arpège's chou farci, or stuffed cabbage leaves, highlights vegetable master/chef Alain Passard's culinary belief that "the most beautiful cookery book was written by nature itself."
Le Meurice Alain Ducasse: Alain Ducasse's two-Michelin-star Le Meurice is one of the most opulent dining rooms in Paris -- a mix of 18th-century charm with bold modern touches.
Lobster, girolles and tomatoes, Le Meurice Alain Ducasse: The perfectly balanced lobster, tomato and girolles mushrooms on the restaurant's lunch menu is a must-try.
Rum baba with Armagnac, Le Jules Verne: One standout of Le Jules Verne's six-course dinner menu is the classic dessert of rum baba with Armagnac and lightly whipped cream.
Le Jules Verne: Alain Ducasse's restaurant in the Eiffel Tower is one of the most photogenic venues in Paris.
Oyster violine, Pierre Gagnaire: Pierre Gagnaire's respect for tradition is apparent in his oyster violine dish, served at his eponymous restaurant.
Pierre Gagnaire: Pierre Gagnaire the restaurant is a three-Michelin-star establishment at the Hôtel Balzac, located steps from the Champs Elysées. Chef Gagnaire was voted "best chef in the world" by his peers in 2015.
Gratinated onions à la Parisienne, Le Cinq: Chef Christian Le Squer of Le Cinq creates a gratinated onions à la Parisienne, or French onion soup, like no other. Each of the onion balls is filled with a warm onion broth.
Le Cinq: Le Cinq's dining room, located in the Four Seasons Hotel George V, is decorated in gold and gray and includes priceless furniture from the reign of French kings Louis XIV and XVI.
Pike brioche, Alleno Paris au Pavillon Ledoyen: One highlight at Yannick Alleno's Alleno Paris au Pavillon Ledoyen is its pike brioche. The perfectly executed fish is almost like a mousse in texture, while a sauce made of celeriac is a sublime counterpoint.
Alleno Paris au Pavillon Ledoyen: The restaurant itself boasts a history few French restaurants can rival. It's where Napoleon Bonaparte first met Josephine and welcomed the likes of Degas, Monet and Zola.
Pigeon with wild strawberries, Hélène Darroze La Salle à Manger: Hélène Darroze's pigeon dish features an innovative and refreshing combination of foie gras, beetroot, wild strawberries and Mexican mole sauce.