Hiramatsu

Hiramatsu Review

In this Art Deco dining room near Trocadéro, Hajime Nakagawa continues his variations on the subtly Japanese-inspired French cuisine of restaurant namesake Hiroyuki Hiramatsu, who still sometimes works the kitchen. Luxury ingredients feature prominently in dishes such as thin slices of lamb with onion jam and thyme-and-truffle-spiked jus, or an unusual pot-au-feu of oysters with foie gras and black truffle. For dessert, a mille-feuille of caramelized apples comes with rosemary sorbet. Helpful sommeliers will guide you through the staggering wine list, with more than 1,000 different bottles to choose from. There's no way to get away cheaply, so save this for a special occasion, when you might be tempted to order a carte blanche menu for €115 (lunch menus at €48).