The Best Restaurants in Paris, According to a French Food Expert | Eater

"The produce-centered cooking of chef Jérémy Grosdidier (ex Jules Verne et Plaza Athénée) showcases an intriguing new trend in Paris, which is the development of plant-based bistro cooking. What this means is dishes that achieve the umami-rich flavors of traditional French bistro favorites like boeuf bourguignon but using plants, grains, mushrooms, and everything vegetable instead of meat. Recent examples include a mushroom tart with roasted hazelnuts, risotto with roasted Jerusalem artichokes, and roasted butternut squash with poached egg and a bay-leaf infused sauce mousseline. Some meat and fish still make the menu, including a luscious cabbage stuffed with turnips and chicken in chicken-and-mustard jus. Owner Michelle Primc channeled the time she spent working as a barista in New York with a winning décor of exposed brick walls, terrazzo tables, and industrial lamps. Located in the 9th arrondissement. Best for: A bistro meal for plant-based diners." - Alexander Lobrano