This is the kind of Les Halles restaurant you head for when you've had your fill of grand cuisine and pretensions. The decor is a soothing mix of greens and browns, steeped in a Chinese-colonial ambience that evokes early-1900s Shanghai. The chef's specialty is lacquered Peking duck with shrimp. Other menu items feature shrimp and scallops served as spicy as you like, including a super-hot version with garlic and red peppers, Peking duck, chicken in puff pastry with ginger, and an array of fish dishes. The whims of fashion have deemed this one of the restaurants of the moment, so it's full of folks from the worlds of entertainment and the arts.
- © Frommer's 2013
- Recommended 2010