La Barbacane

Frommer's Review

Named after its medieval neighborhood, this restaurant enjoys equal billing with its celebrated hotel. The soothing dining room, with green walls and lots of paneling, features the cuisine of noted chef Jérome Ryon and pastry chef Régis Chanel. The menu is based on seasonal ingredients, with just enough zest. Examples are green ravioli perfumed with seiche (a species of octopus) and its own ink, crisp-fried cod with black olives, saltwater crayfish with strips of Bayonne ham, Breton lobster with artichoke hearts and caviar, and organically fed free-range guinea fowl rubbed with vanilla and stuffed with truffles. A star dessert is chestnut parfait with malt-flavored cream sauce and date-flavored ice cream.

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