Though Akrame’s dining room may be small in size, the trendy setting – all charcoal greys and dark wood– is the site of some of Paris’ most innovative cooking. Helmed by the Michelin-starred chef Akrame Benallal, who honed his talents working with culinary legends Pierre Gagnaire and Ferran Adrià, the restaurant turns out gorgeous, surprising courses that are built around seasonal produce. Though menus change daily, the ever-creative plates have in the past consisted of entrees like carrot juice-marinated pollock with carrot spaghetti and polenta gnocchi and veal medallions with roasted root vegetables and liquorice root puree. The four course and six course tasting menus can also be partnered with accompanying wine pairings, which are skillfully matched by the sommelier.