L'Astrance

This small and charming spot is owned by two former employees (some say "disciples") of megachef Alain Passard, scion of L'Arpège; Christophe Rohat supervises the dining room, while Pascal Barbot is a true culinary force in the kitchen. The menu changes seasonally, but might include an unusual form of "ravioli," wherein thin slices of avocado encase a filling of seasoned crabmeat, all of it accompanied by salted almonds and a splash of almond oil. Other delights to the palate include turbot flavored with lemon and ginger, or sautéed pigeon with potatoes au gratin. The signature dish is a galette of thinly sliced raw mushrooms and verjus-marinated foie gras with hazelnut oil and lemon confit.

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.