In my view, dining out in Paris is one of the greatest pleasures in life. Part of this attitude comes from the sheer romance of the idea of an exquisite French restaurant. Food is one of the foundations of French culture. Cuisine is revered in France more so than in just about any other country in the world. Here are some of my favorite restaurants.

ALAIN DUCASSE
The cuisine is geared to appeal to every flavor of gastronome. For the classicist, there is "ecrevisses (crayfish) in a creamy veloute of wild crepe mushrooms and a tiny round of a creamy "royale", homemade pasta bathed in cream, truffles and sweetbreads. Alaine Ducasse was described when the restaurant was opened by Patricia Wells of the International Herald Tribune. "He is only 39 years old, but has the wisdom, experience and character of a man twice his age. Add to that the fearlessness of a 16 year old and the ambition and stamina of someone in his 20s." He is owner and Chef with a single-minded passion for food, for success, for organization and for accomplishing seemingly impossible goals. He is a megachef. Sous-chefs are drilled to follow the principles of Ducasse, his precision and his uncompromising approach to ingredients. Paris gives Ducasse the opportunity to play with a palette of Northern flavors: Breton fish, Bresse poultry, prime produce and olive oil is not absent from his Parisian kitchen, but it somehow feels right to embellish a turbot with North Sea shrimp and perhaps a spoonful of salted butter from Brittany.

GUY SAVOY
The proprietor is a whirling dervish and owner of three other bistros. You never know what will be on the menu as dishes change on the whim of this mercurial chef. The presentation of the food is outstanding and service is extraordinary. Duck foie gras with sea salt recently made a splash and the apple tarts with ice cream are frighteningly good. Guy Savoy is one of Paris's top young chefs who will continue to surprise with contrasting flavors and textures.

TAILLEVANT THE CHAIRMAN'S CHOICE
This intimate restaurant has a confirmed reputation so advanced booking is essential. Inventive cuisine, try the curried ravioli snails. The restaurant is located in the Champs-Elysees-area and has been in the family of owner Jean-Claude Vrinat since its founding by his father in 1946. What culinary glory. The wine list itself dazzles with more than 500 choices. All details of creation and presentation are the province of chef Philippe Legendre, former apprentice to Parisian superchef, Joel Robuchon. His excellent kitchen produces such delights as Breton lobster sausage and a rabbit and spinach pie spiced with wild thyme.

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