Restaurant Caïus

Frommer's Review

This chic place, popular for business lunches and dinners, also draws residents and shoppers. It's ringed with wood paneling, banquettes, and teakwood chairs. The new owner, Jean-Marc Notelet, has brought renewed vigor to the kitchen. His cuisine, however, remains traditionally French and is based on spices and a judicious use of pepper. The dining room is a showcase for the chef's enticing cuisine, which is based on authentically flavor-filled local foodstuffs. To whet your appetite, try such dishes as grilled flap mushrooms or duckling foie gras. Among other masterful offerings are dorado braised with Belgian endives and root vegetables, and a confit of beef with fava beans and aged vinegar along with celery whipped into almond milk.

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.