Le Frank

There are many good reasons for cutting a path through the woods of the Bois de Boulogne to get to the Fondation Louis Vuitton, which was inaugurated in 2014: the virtuoso audacity of its architecture designed by the starchitect Frank Gehry, evoking a ship with wind-filled glass and wooden sails; the quality of the exhibitions on display, which are always a highlight and regularly beat attendance records; and finally, the restaurant Frank, graced by a chef who is no stranger to famous Parisian institutions, such as Lasserre and La Grande Cascade.

It’s a place for a real gastronomic break, with precise and savoury recipes, whether on the sophisticated side or just for a snack, and with international flair, considering the travelling soul of the famed patron.

Salmon tartar with herbs and wakame, or roasted chicken breast with ginger-lemon sauce and caramelized carrots – dishes with hand-sewn fabrication, you might say.