Reuters Business Traveller

"The Bouillon Racine offers an immersion in the Paris of the 1900's. The chef has selected a subtle blend of modern day and more traditional dishes."

"Three to four small tastebud-teasing portions are proposed from a menu rich in variety, flavour and originality."

"Avant-garde chef Pierre Gagnaire has entirely dedicated his eatery to fish; expect small portions of artfully presented food."

"Getting a dinner reservation at this tiny, quintessential bistro in St Germain is nigh on impossible: it gets booked solid several months in advance. But no reservations are required at lunch."

"One of Europe's largest convention centres, find a flexible range of conference, exhibition and banqueting facilities."

"Greek-Kurdish Restaurant."