Le Boudoir, Paris

A short distance from the iconic Champs-Elysées, young culinary talent Arnaud Nicolas takes his experiences from some of the best kitchens in the world to cooks up city-synonymous fare. With a simple menu that's packed with flavor, the chef looks to retain the core ingredient's originality. Delicious poached monkfish and stuffed quail exemplify French gastronomy. Benoît Bouquin, a wine connoisseur himself, provides an appropriate pairing from the impressive cellar while cigar aficionados will appreciate the smoking-exclusive room. The four spaces at the establishment are tastefully decorated to strike the perfect balance between old-world glam and contemporary design. Metal sculptor, Nicolas Jouas, occasionally displays his creations and has contributed to the restaurant's decor as well.

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