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Prices have barely budged in a decade at this popular restaurant, where chef Thierry Breton improvises on recipes from back home (Brittany), including lots of seafood dishes, like cotriade, a Breton fish stew, or fresh crab salad. A massive oven has been installed in the dining room itself, cooking up slow-cooked specialties like braised lamb. For dessert, try the copious rice pudding or the awe-inspiring Paris-Brest (a choux pastry filled with praline cream).