Le Pavillon des Boulevards

Frommer's Review

Small, intimate, and charming, this is an impeccably managed restaurant where the skillful chef (Denis Franc) and the head of the dining room (his wife, Nelly Franc) provide sophisticated food for discerning customers. Menu items include a dollop of caviar from local sturgeon, served with chestnut-flavored cream sauce; grilled crayfish with grilled blood sausage and cider; Breton lobster sautéed with vanilla beans with sauterne sauce; filets of turbot with Parmesan-flavored risotto; and fried crayfish tails served with fried blood sausage and apple juice. The cuisine is attuned to the changing seasons.

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