Goumard

Frommer's Review

Opened in 1872, this landmark is one of Paris's leading seafood restaurants. It's so devoted to the fine art of preparing fish that other food is banned from the menu (the staff will verbally present a limited roster of meat dishes). The decor consists of a collection of Lalique crystal fish in artificial aquariums. Even more unusual are the restrooms, classified as historic monuments; the Art Nouveau master cabinetmaker Majorelle designed the commodes in the early 1900s. Much of the seafood is flown in from Brittany daily. Examples are craquant (crisp-cooked) crayfish in herb salad, flash-fried scallops with black truffles, lobster soup with coconut, and grilled turbot salad on a bed of artichokes with tarragon. Nothing (no excess butter, spices, or salt) is allowed to interfere with the natural flavor of the sea.

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