Revamped with dark African wood, rich leather, and cream-color marble, Guy Savoy's luxury restaurant has stepped gracefully into the 21st century. Come here for a perfectly measured contemporary haute-cuisine experience, since Savoy's several bistros have not lured him away from his kitchen. The artichoke soup with black truffles, sea bass with spices, and veal kidneys in mustard-spiked jus reveal the magnitude of his talent, and his mille-feuille is an instant classic. Half portions allow you to graze your way through the menu -- unless you choose the blowout feast for EUR250 -- and reasonably priced wines are available (though beware the cost of wines by the glass). Best of all, the atmosphere is joyful -- Savoy senses that having fun is just as important as eating well. Reservations essential. Métro: Charles-de-Gaulle-Étoile.