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Arnaud Nicolas
Modern French
A delicatessen counter greets you at the door, which tells you something about where the evening is headed. This is a charcuterie-forward restaurant near the Eiffel Tower, where the chef, a Meilleur Ouvrier de France, builds tasting menus around pâté en croûte and house terrine alongside more involved cooking. The room is elegant without being hushed, the service is polished, and you can buy provisions on your way out, in case dinner wasn't quite enough.
The awards strongest first
- Michelin Guide Selected Restaurant
- Eater The 38 Best Restaurants in Paris
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Salmon coulibiac
“Nicolas shows off his style with turbot cooked with cep mushrooms, salmon coulibiac for two, beef cheek braised with carrots in red wine, veal sweetbreads with girolles mushrooms, and a luscious chocolate soufflé.”
Eater -
Pâté en croûte
Michelin Guide
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- Table Penja Eat · 69
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