Frommer's Review
The best restaurant in town sits beside the traffic of the Seine's quays. The Art Deco decor, with high-tech lighting and accessories, is an appropriate backdrop for the sophisticated cuisine of Gilles Tournadre. Who can resist ravioli stuffed with foie gras and served in a bouillon sprinkled with fresh truffles? How about terrine of artichoke with fresh truffles or roasted white turbot with fresh asparagus flavored with Parmesan? The best items on the menu are pan-fried foie gras of duckling served with caramelized turnips and a turnip-green salad; a salad of crayfish tails with tomato-and-black-pepper chutney; and the most famous and popular specialty, Rouen-style pigeon with vegetables floating in densely concentrated consommé.
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.
