Jacques and his twin brother, Lauren Pourcel, were two of the most famous chefs in the southerly province of Languedoc before heading north to Paris. The setting would be the envy of any restaurant in the world: Positioned on the uppermost (seventh) floor of the Art Deco-style Theatre des Champs-Elysées, it has contemporary, all-white-and-purple decor, sweeping views across the Seine, and two dining rooms. Clientele tends to be rich, non-French, and a bit pretentious, but in light of the brilliant food and the sublime setting, who cares? The menu changes with the inspiration of the chefs and the seasons, but stellar examples include such starters as crispy filet of red mullet with coriander-flavored baby vegetables or a small tart of duck foie gras with roasted rhubarb and peach. An especially good fish specialty is filet of John Dory in a candied lemon vinaigrette with stuffed olives, or else a rack of Aveyron lamb with cracked wheat and a mushroom compote.
- © Frommer's 2013
- Highly Recommended 2010