This baby bistro showcases culinary high priest Guy Savoy and draws a crowd from the affluent neighborhood's corporate offices. Diners congregate in posh but congested areas. Menu items change weekly (sometimes daily) and betray a strange sense of mass production not unlike that found in a luxury cruise ship's dining room. You might begin with a terrine of rabbit studded with nuts and served with a red-onion compote or perhaps crayfish tartare flavored with lemon. For main dishes, filet of sea bass is served with green lentils from the Pyrenees, or else you might go for the duckling confit with mushrooms.
- © Frommer's 2013
- Recommended 2010