Guy Savoy

This Michelin three-star restaurant in the Paris Mint has five elegant dining rooms with towering windows offering views of the Seine, the Louvre, and the Île de la Cité. Savoy creates some of the most theatrical and innovative cuisine in the city, with concoctions like artichoke and black truffle soup and shellfish “graffiti.” His salmon “frozen” on ice is a piece of dinner theater in itself: Guests watch as thick slices of rosy salmon are placed on a bed of dry ice, tableside. After a sprinkling of finger lime pearls the chef puts the slices on a scorching hot plate and then adds a scalding-hot lemongrass consommé, a process that results in one very moist fish.