With its open kitchen, bronze-coloured counter, oak panelling on the walls and enamelled tiles, Yannick Alléno's MICHELIN-Starred restaurant is a chic take on the French bistro. The legendary Chef also has the good grace to serve Sunday brunch. After house-made pastries and freshly squeezed juice, the menu includes: Belon 00 oysters, duck foie gras terrine, sea urchin roe in the shell, monkfish with black pepper, beef sarcophagus and hot drinks.

Established in 1920 in Paris's prestigious Golden Triangle – the area between the Champs-Élysées, Avenue George V and Avenue Montaigne – this hotel has succeeded in building a bridge between the Paris captured in postcards and the Paris of today. The hotel's restaurant, Café 52, lays on a wonderfully satisfying brunch: after a glass of champagne, head for the seafood buffet (oysters, prawns, whelks and smoked salmon), before tucking into eggs accompanied by a choice of herbs, cheese or ham.

To enter Le Meurice is to dive into the history of Paris's first luxury hotel, which has been overlooking the Jardin des Tuileries since 1835. Overseen by Alain Ducasse and his Executive Chef Amaury Bouhours, the restaurant has gourmets the world over fantasising about its cuisine, which revolves around twists on the classics of French gastronomy. The menu includes pastries, charcuterie and house-made terrines, a selection of dishes, mature cheeses, and desserts by Pastry Chef Cédric Grolet.

There's nothing like treating yourself to brunch in an illustrious hotel that embodies both glitz and a laid-back attitude. At the Plaza Athénée, the legendary establishment where Chef Jean Imbert now works his magic, brunch is not to be sniffed at. The menu includes pastries and fresh fruit, a pumpkin and crab tartine, oven-roasted leeks with burrata and clementine, and a beet carpaccio with tartare notes, before choosing between leg of lamb, veal chop, cod, or lobster eggs Benedict.

This trendy hotel, decorated by visionary designer Philippe Starck, offers a generous brunch! Move from counter to counter to treat yourself to a brunch that encompasses a range of cuisines, although it does have a marked Mediterranean bent: lemon‑caviar hummus, za’atar lamb shoulder, herb focaccias, crisp vegetables, rare olive oils, house viennoiserie and pastries by Fabien Emery, and eggs prepared every possible way.