What to say of the creations of Bernard Pacaud, the quality of which is matched only by his modesty? He doesn't give much away, preferring to let his cooking do the talking. His restaurant occupies an almost Florentine residence on the Place des Vosges, decorated with antique mirrors, huge tapestries, black and white marble floors and stunning contemporary wall panels lit by red LEDs.

The Pavillon de la Reine, a magnificent residence in Place des Vosges, is named after Anne of Austria, Queen of France and wife of Louis XIII, who once lived here. In the restaurant, overseen by Mathieu Pacaud, the chef reinterprets classic dishes with skill and real talent, using top-quality ingredients which are full of flavour. An excellent dining experience awaits.

Qui plume la Lune is welcoming, picturesque and romantic. Bare stone walls and natural materials set the poetic scene and one of the walls bears a quote from William Faulkner: “We ran out into the moonlight toward the kitchen.” This temple of culinary delicacies is the dedicated work of a team determined to select only the very best produce. Diners are invited to sample dishes that are a masterclass of expertise and precision.

In this intimate establishment near the Quais de Seine, Tunisian-born chef Youssef Marzouk cooks up a delicious culinary symphony in his open kitchen-bar. Flanked by two assistants with equally prestigious pedigrees, at dinnertime he puts together a single surprise set menu featuring a subtle marriage of French tradition and North African flavours. His confident technique shines through in his meticulously plated creations, bolstered by his Tunisian sensibility.

The "H" is for Hubert Duchenne, a chef hailing from Normandy, whose CV includes stints working for Akrame Benallal and Jean-François Piège. Behind the discreet, elegant façade, the intimate space done out in a chic yet cosy style accommodates fewer than 20 diners. The dishes are deftly done and always on point, whether razor clams with parsley, pollack with amaranth seeds – puffed and as a risotto or barbecued Jersey beef with creamy carrot and activated charcoal.

Between Saint-Paul and Hôtel de Ville, a slice of Tel Aviv, a taste of Morocco, a hint of Lebanon – such is the formula of Tavline. Spices supplied by Shuk Ha'Carmel, the largest market in Tel Aviv, adorn the fine cuisine served here, including ksitsot daguim – grilled fish balls with herbs and spices on a bed of lentils with yoghurt and candied lemon, or the memorable memoulam (onions stuffed with lamb), a recipe passed down to the chef from his mother.

Ogata, a temple dedicated to Japanese art de vivre, is located in a private mansion in the Marais and masterminded by Shinichiro Ogata, world-famous designer and connoisseur. The (mainly) traditional Japanese food sports an omakase spirit, through a tasting menu comprised of immaculate seasonal produce (first-class sashimi). The best seats are at the counter. Pop into the shop or art gallery on your way out…

Originally from southern Tuscany, cooking enthusiast Fabien Zannier pays tribute to the flavours of his childhood in this small, colourful Italian restaurant that packs a tasty punch. Fresh organic ingredients, often sourced directly from the producer (arborio rice, Colonnata bacon, artisanal pasta from Pitigliano). Unusual antipasti, set menus for sharing (on seafood or truffle themes) and a cellar stocked in great Italian wines – just the place for a "pranzo con i baffi".

Pressé de bœuf (beef terrine), kale mayonnaise; roast mallard, glazed mini beetroots, confit legs; peanut chocolate, chocolate quenelle, ice cream and peanut praline: chef Guillaume Campion, like the pro he his, having worked in some of the best restaurants in the world, is embracing his role. With a sure hand, he delights diners with his lively bistro-inspired cuisine. In addition to the tables along the banquette, there are also larger tables, ideal for feasting with friends.

Housed in a private mansion in the Marais, this restaurant is run by an Argentinian chef who creates inspired seasonal cuisine. He devises two "carte blanche" menus, one focusing on meat and fish, the other vegetarian. To give a few examples: "revisited croque-crevette"; foie gras, smoked eel and mushrooms; pollack, celeriac and wasabi. The elegant setting, with its high ceilings and greenery, is reminiscent of a winter garden – the location is full of charm and style.

This fashionable dinky bistro tucked away between Bastille and République is run by an enthusiastic duo who works closely with a talented chef. Creativity, premium ingredients and unexpected associations result in forthright flavours that hit the spot every time.

Once upon a time, a Japanese chef, fresh from his apprenticeship with Yves Camdeborde and Stéphane Jégo, opened a characteristic Parisian bistro, serving heart-warming market-fresh Gallic fare. Duck terrine in aspic paired with plum and cucumber pickles; tempura of line-caught croaker with a seaweed dashi stock, cabbage and broad beans; baba with vintage Martinique rum and chantilly cream… And the icing on the cake, it's open at weekends.

Take a seat in the warm, welcoming interior (with exposed beams and stonework, marble table tops and velvet upholstery), or on the pleasant terrace in the picturesque, cobbled courtyard of the Marais Dance Centre. The brainchild of Mauro Colagreco, the pedigree Gallic recipes come with an international, often Italian twist… Examples include stuffed confit of lamb in a provençal sauce, Taggiasche olives and a gutsy gravy – high-flying culinary art!

On the 5th floor of the BHV department store, this “hidden table” lies behind a mysterious green curtain - at the rear of the lingerie department! The cosy setting (all the “props” are sold in the store) is the lair of Michel Roth who crafts an enticing seasonal score (magret of Gers duck with bigarade sauce, millefeuille pastry with Corsican clementines) and a reasonably priced first-class market-fresh menu at lunchtime. The panoramic terrace commands a fantastic view of the townhall of Paris.

In this former bistro, an owner who has travelled widely in Asia celebrates the flavours of the continent, doing so through a single set menu that uses only quality French ingredients. And yet this home-grown produce fits seamlessly with deftly deployed condiments, sauces and spices, which strike the perfect balance, including just the right intensity. A shining example is the rack of Basque pork: meticulously cooked until pink, it is spiced up with an emulsion of ssamjang.

Between Quai des Célestins and the village of Saint-Paul, this restaurant is run by Willy Lieu, who was once Jacques Chirac's personal chef! Now his own boss, he serves up a short menu of authentic Thai cuisine, including generous and flavoursome classics such as pad thai and tom yam. Prices remain reasonable; good service. It is a popular haunt for local residents on account of its friendly, unpretentious atmosphere.

The quintessence of retro Paris! In a side street between Arts et Métiers and the Centre Pompidou, this 1936 bistro would not have been out of place on the set of Woody Allen's Midnight in Paris: authentic bistro furniture, bare or beige walls, vintage tiled flooring, gilded ceiling, and a copper and wooden counter. The food is all that you'd expect: pressed pork shank, line-caught sea bass with spelt risotto and smoked eel sauce, and, of course, the dark chocolate and caramelised pecan tart.

A marriage between a French gourmet bistro and a Japanese tavern is hidden behind a noren (a vertical fabric divider hung across the doorways of shops in Japan). Ilô is also the lair of a particularly inspired duet, both of whom worked at the star-rated Sola. On one side, Yuki Onuma supervises the service, suggesting perceptive, spot-on wine/saké-food pairings, while on the other, chef Seiya Kumabe conjures up a culinary patchwork of Gallic bistronomy with a smattering of Japanese allusions.

The emphasis here is on good cooking technique, the right jus and fine produce. There is no unnecessary fuss when you feast on wild snails with herbs or a poached farm-reared chicken. But the chef hankers after just one thing – the start of game season! Roasted Scottish grouse, hare à la royale. A place for bon viveurs.

Polish chef Piotr Korzen hosts diners in this old building on a narrow historical street dating back to the 13C. The space is an ode to his origins, with exposed stonework and beams, red leather banquettes and, the icing on the cake, an earthenware stove typical of Eastern European. A tribute to his mother's cooking (matka is Polish for "mother"), the menu is a culinary journey, comprising neatly plated dishes that whet the appetite: a rustic sourdough soup, potatoes, pierogi ruskie.