L'Ebauchoir

Frommer's Review

Tucked into a neighborhood rarely visited by foreigners and featuring a 1950s decor that is so out it's in, this bistro attracts carpenters, plumbers, and electricians, as well as an occasional journalist and screenwriter. With buffed aluminum trim and plaster-and-stucco walls tinted dark orange-yellow and Bordeaux, the place might remind you of a factory canteen. You can order surprisingly generous and well-prepared stuffed sardines, snapper filet with olive oil and garlic, crabmeat soup, tuna steak with orange-flavored butter, fried calf's liver with coriander and honey, and rack of lamb combined with saddle of lamb.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.