According to the May issue of Conde Nast Traveler, the “hottest” tables in Paris are:

Bound
49-51 Ave. George V
75008
33 1 53 67 84 60
$19 - $38 entrees

On the Right Bank, Bound (formerly Barfly) was created by the same people who run the Buddha Bar, another trendy spot in Paris. Think pink and alligator-print inspired decor with a clientele of the “see and be seen” of Paris. They serve everything from sushi to Italian to hamburgers.

Citrus Etoile
6 rue Arsene Houssaye
75008
33 1 42 89 15 51
$30 - $44 entrees

Gilles Epie and his wife Elizabeth created this very bright restaurant, inspired by the California that they called home while Gilles was cooking at L’Orangerie in Los Angeles. “Uncomplicated” dishes are served here, but the clientele remains mostly celebrities and politicians.

Gaya Rive Gauche
44 rue du Bac
75007
33 1 45 44 73 73
$20 - $70 entrees

Three star chef Pierre Gagnaire recently bought Gaya, the famous fish restaurant on the Left Bank. You can still get great seafood here, served in a way you would never have dreamed possible. Very popular, trendy restaurant. In fact, there was a recent Angelina Jolie sighting here!

Le Comptoir du Relais
9 Carrefour de l’Odeon
75006
33 1 44 27 07 97
prix fixe runs about $48

This could be considered the first of the “gastro bistros” — bistros started by well-known Parisian chefs looking to simplify. Le Comptoir (as it is known) was begun by Yves Camdeborde. Here, they serve a single prix fixe meal every night, so you get what they give you, but you will certainly go away happy. Very difficult to get a reservation, call well in advance.

Senderens
9 Place de la Madeleine
33 1 42 65 22 90
$30 - $67 entrees

So much has been written about Senderens lately. Alain Senderens, the three star chef of the former restaurant Lucas Carton, decided to hang up his stars and cook for “everyone”. So he recently re-decorated the space that was Lucas Carton and re-openend as “Senderens”, lowering his prices and simplifying his menu. Ironically, he still couldn’t escape those Michelin stars, as they gave him two stars in his first year in business. It’s the “in” place to eat right now, reserve well in advance.