Le Chapon-Fin

Frommer's Review

One of the city's most prestigious restaurants occupies an early-20th-century monument that critics have referred to as "organic rococo." Designed by architect Alfred Duprat and crafted from distressed rocks into an Art Nouveau-style grotto, it soars almost 7.5m (25 ft.) to a skylight that floods the interior with light. Owner Nicolas Frion features artful renditions of fresh foie gras of duckling; lobster salad; Pauillac lamb grilled with peppers and mushrooms; sea bass with pecans, celery leaves, and cream; and succulent crayfish and scallops braised in spices and wine. The restaurant is in one of the city's upscale neighborhoods, between place Gambetta and the Marché aux Grands Hommes.

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