It’s easy to call some of France’s most celebrated restaurants true “destination” dining experiences. Paris offers vivid examples: some venues evolve with changing tastes, while others remain loyal to the recipes and atmosphere that have charmed generations of guests.
© Thomas Compian
Among historic establishments, La Tour d’Argent stands out. Founded in 1582 in Paris’s 5th arrondissement, the restaurant blends deep-rooted tradition with contemporary refinement. Chef Yannick Franques leads the kitchen, honoring the house’s classic repertoire while updating recipes for today’s diners. Victor Gonzàlez, executive head sommelier, directs the wine cellar and cocktail program, ensuring the drink offerings match the restaurant’s elevated culinary ambitions.
For decades La Tour d’Argent maintained its charm while making subtle changes until the 20th century brought more significant expansion, including the addition of new kitchens and a sixth-floor dining room in 1936. In 2022 the owners closed the doors to embark on a comprehensive renovation intended to harmonize historic identity with modern design and gastronomy. The project, overseen by architect Franklin Azzi, reimagined the property over the course of a year, creating multiple distinct spaces that provide varied, immersive dining experiences from ground level to the rooftop.
© Matthieu Salvaing
The sixth-floor gastronomic restaurant pairs refined cuisine with striking views over Paris, including the Seine, Notre-Dame and Île Saint-Louis. The renovated main dining room preserves the restaurant’s signature blue palette while introducing new textures and artistic details. A custom carpet by Margaux Lavevre evokes the flow of the Seine, and reflective ceiling treatments add warmth and depth. Artist Antoine Carbonne reinterpreted the restaurant’s iconic Paris map in vivid, shimmering tones, celebrating La Tour d’Argent’s centuries-long story.
© Thomas Compain
La Tour d’Argent’s pressed duck remains a defining dish. The restaurant’s famed “duck theatre,” where the pressed duck is prepared, has been preserved and reimagined to bridge heritage and contemporary technique. Every part of the establishment received careful attention during the renovation: the 300,000-bottle wine cellar, Le Bar des Maillets, Salon Frédéric (named for Frédéric Delair, associated with the pressed duck recipe), the main dining room and the seventh-floor rooftop terrace were all updated. Architect Franklin Azzi and restaurateur André Terrail led the refresh with contributions from 17 specialist firms and hundreds of craftsmen, guided by the venue’s extensive archives and more than four centuries of culinary history.
The result is a multilayered destination: a place where historic rituals and archival recipes coexist with modern design and contemporary hospitality. La Tour d’Argent now offers a range of experiences—each space thoughtfully curated to engage the senses while honoring the restaurant’s long, storied legacy.