This elegant restaurant boasts an idyllic setting in the gardens of the Palais Royal, a stone's throw from the Ministry for Culture. Greek chef Philip Chronopoulos officiates, after working at Joël Robuchon's Atelier (its Étoile location) and with Alain Passard. Using superb ingredients, he cooks up creative and striking cuisine, designing invigorating and remarkably mature recipes: fine mezze as an amuse-bouche, green bean salad with caviar and Isigny cream; or the fig, vanilla and elderflower millefeuille – a simply remarkable dessert. In summer, the terrace under the arcades offers you a setting of a standard to match your meal. "Royal" is indeed the word.