Carré des Feuillants

Frommer's Review

This is a bastion of perfection, an enclave of haute gastronomy. When chef Alain Dutournier turned this 17th-century convent between the place Vendôme and the Tuileries into a restaurant, it was an overnight success. The interior is artfully simple and even, in the eyes of some diners, spartan-looking. It has a vaguely Asian feel, shared by a series of small, monochromatic dining rooms that are mostly outfitted in tones of off-white, black, and beige, and that overlook a flowering courtyard and a glass-enclosed kitchen. You'll find a sophisticated reinterpretation of cuisine from France's southwest, using seasonal ingredients and lots of know-how. Some of the best dishes include roasted rack of milkfed Pyrenees lamb cooked in a clay pot or slices of John Dory with potatoes and a tender cabbage lasagna. Milk-fed veal with flap mushrooms and purple artichokes is yet another specialty. For dessert try the mango and passionfruit ravioli.

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