La Braisière

Description:

• In this very residential arrondissement, Jacques Faussat is all the rage, winning his first Michelin star in 2004. Born in the Pyrenees, he brings the savory cuisine of the southwest to this 40-seat restaurant, whose entrance is dominated by an enormous vase of flowers in a Medici-inspired Renaissance vase. The decor is cozy, warm, and intimate, with the restaurant evoking upscale chic in one of the French provinces. From the first bite, we fell in love with Faussat's savory, ambitious cuisine, and with its contrast in texture and flavor. Nothing is finer for a starter than his signature appetizer of foie gras terrine with apricot. You can then go on to one of the beautifully prepared and seasoned fish dishes, such as "lacquered" red tuna served with onions, braised endive, and Szechuan peppers. The lamb from the Pyrenees is among the best we've ever had. The dessert specialty, familiar to residents of Gascony, is tortière, made with a light phyllo pastry over stewed prunes flavored with Armagnac and cinnamon, and garnished with the world's best fig ice cream.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2010