La Tour d'Argent

A Food Lover’s Guide to the Latin Quarter, Paris’ Arty-Academic Area

"On the way to the elevator that whisks guests up to the sixth-floor dining room, I passed a wall of fame paying tribute to the legendary diners who have passed through Paris’ oldest restaurant. Hand-scribbled notes and autographs—from the A-list like Paul McCartney—sit alongside a photo of Salvador Dalí feasting on a tower of langoustines with the lit-up Notre Dame Cathedral in the background and a drawing by early 20th-century French poet and playwright Jean Cocteau depicting the restaurant’s famous pressed duck. It’s a miniature glimpse of the throngs of illustrious visitors — many of them artists and writers, but also politicians and athletes — the MICHELIN-Starred establishment has welcomed over its five-century legacy." - Annick Weber

Where to Dine Near Notre-Dame: 12 Must-Try Paris Restaurants

"Perched on the banks of the Seine with sweeping panoramic windows and a new rooftop terrace, Le Tout de la Tour, this 400-year-old institution pairs dazzling views of Notre-Dame with traditional French haute cuisine given contemporary touches by Chef Yannick Franques (a Meilleur Ouvrier de France); the restaurant is also famed for its extraordinarily large wine cellar, curated with more than 300,000 bottles, making it as much a destination for oenophiles as for those seeking historic Parisian dining." - Lane Nieset

The 26 Best Restaurants In Paris - Paris - The Infatuation

"With historic Paris dining institutions, it’s easy to wonder whether you’re coming for the French food or the myth of the place itself. In the case of La Tour d'Argent, a fine dining temple that inspired Ratatouille, you’re coming for both—and for the city views, gold-star service, and a striking blue dining room with enough Christofle tableware to make you feel like royalty. The tasting menus skew traditional without feeling boring or dated, and the zhuzhed up plating highlights old favorites, like the Frédéric Delair pressed duck and the sole filet in white wine sauce. Whether you go for the fixed menu or dine à la carte (the pricier option), be sure to have servers wheel over the tome listing over 300,000 wine bottles. If it feels intimidating, have the sommelier make spot-on recommendations, including which digestif you should follow the sweet crêpes, which are flambéed tableside." - sara lieberman, lindsey tramuta

"Established in 1582, this elegant restaurant on the banks of the Seine gained a new floor in the early 20C, and with it one of the best views of Paris's emblematic river and Notre Dame! Tour d'Argent has continued to move with the times: on the ground floor is the Bar des Maillets d'Argent – which harks back to 1930s Britain – with its snack menu and daily specials. The restaurant menu, revamped by chef and Meilleur Ouvrier de France Yannick Franques, draws on the neo-Classical heritage of several decades of French haute cuisine (with a particular emphasis on sauces); the perfectly honed service is as spectacular as ever. As for the extraordinary wine cellar, it is home to over 300 000 bottles. Above the restaurant, a new roof terrace is the ideal spot for a cocktail on a weekday evening or weekend afternoon." - Michelin Inspector

Are These Classic Paris Spots Worth The Hype? - Paris - The Infatuation

"Verdict: Of all the elaborate, historic fine-dining experiences in Paris, La Tour d’Argent offers the best views and the most impressive wine list. Book it, if the budget allows. With historic dining institutions, it’s easy to wonder what you’re really coming for: the classic French food or the myth of the place itself. In the case of La Tour d’Argent, you’re getting dressed up for both—on top of panoramic views, plenty of Christofle tableware to make you feel like royalty, gold-star service from start to finish, and what is said to be the most extensive wine collection (300,000 bottles deep) of any restaurant in the world. After choosing between the Frédéric Delair pressed duck, the house signature, or the fish or vegetable dish du moment, be sure to have servers wheel over the tome of a wine list to browse. If it feels intimidating (and it might), the sommelier will make spot-on recommendations right up to the best digestif to follow your Crêpes Mademoiselle, sweet crêpes prepared and flambéed tableside." - lindsey tramuta