Le 144 Petrossian

Young Senegalese-French chef Rougui Dia directs the kitchen of this famed caviar house. You'll find Russian specialities such as blinis, salmon and caviar (at €39 an ounce) from the Petrossian boutique downstairs, but Dia has added preparations and spices from all over the world. You might start with a divine risotto made with carnaroli rice, codfish caviar and crisp parmesan. In similar Med-meets-Russia vein are main courses of lamb 'cooked for eleven hours' on a raisin-filled blini, and roast sea bream with a terrific lemon-vodka sauce. At dinner wines start at €40.