A 5-star boutique-hotel in the Opéra neighbourhood, Le Banke is well-known for keeping a close eye on international culinary trends in its restaurant Josefin. This winter, chef Cyril Chevalier concocts exquisite dishes with pure, stylish presentation. The “pressé de foie gras de canard” with mandarin jelly, Saint-Jacques scallops “à la plancha” with liquorice powder, and spaghettini with cream and truffle oil sprinkled with grated black truffle will all delight the most demanding guests. Banke Hotel, 20 rue La Fayette, Paris 9 (01 55 33 22 25).
