![\"\"](\"http:\/\/www.horsantenne.com\/images\/images_clients\/compte_44768\/images\/Logo-lebey.jpg\"){kind=logo}
<\/p>\n<\/p>\n
Since 1987, the Guide Lebey has been a benchmark for Parisian gastronomy.
\nTotally independent, the Lebey operates without any advertising from chefs or restaurants.<\/p>\n
The Grand Palmares of the best Parisian creations<\/p>\n
LEBEY FOR THE BEST ENTR\u00c9E Since 1987, the Guide Lebey has been a benchmark for Parisian gastronomy. Totally independent, the Lebey operates without any advertising from chefs or restaurants. The Grand Palmares of the best…<\/p>\n","protected":false},"author":2,"featured_media":1041236,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30409],"tags":[69305],"class_list":["post-2032859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","tag-lebey-guide"],"_links":{"self":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2032859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/comments?post=2032859"}],"version-history":[{"count":0,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2032859\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media\/1041236"}],"wp:attachment":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media?parent=2032859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/categories?post=2032859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/tags?post=2032859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nVitello Tonnato, crispy red tuna marinated in white miso, green shiso emulsion and Nori seaweed
\nLaurent Magnin, Arcane <\/em>
\nLEBEY DU MEILLEUR FOIE GRAS
\nSmoked foie gras with sakura, eel, risotto
\nKosuke Nabeta, Sola <\/em>
\nLEBEY DU MEILLEUR POISSON
\nChannel catfish, marinated cabbage and turnips, watercress, yuzu kosho butter, nori seaweed jam
\nMartin Maumet, Kitchen Gallery Bis <\/em>
\nLEBEY DU MEILLEUR PLAT V\u00c9G\u00c9TARIEN
\nModern squash garganellis flavoured with French cigar leaf, mandarin and Indonesian creaminess
\nRomain Le Cordroch, Mumi <\/em>
\nLEBEY DE LA MEILLEURE VIANDE
\nGalician beef, aged 55 days
\nSota Atsumi, Restaurant Maison <\/em>
\nLEBEY DU MEILLEUR DESSERT
\nThe strain of the “citrus – truffle” log
\nGuillaume Godin & C\u00e9cilia Spurio, Restaurant Guy Savoy <\/em>
\nLEBEY DU MEILLEUR DESSERT AU CHOCOLAT
\nSmoked chocolate, seaweed, kasha
\nTess Evans, Contrast<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"