L'Arsenal

Frommer's Review

This restaurant in a late-19th-century building that was originally a private house often counts European Parliament members among its patrons. The inventive regional menu changes often but may feature young rabbit and gooseliver in jelly, veal escalope and calves' feet in red-wine sauce, duck roasted with pears and local wine, or salmon on a bed of sauerkraut. A specialty is kugelhof (pastry shell), which is normally a sweet dish -- the chef here fills it with escargots and mushrooms. The pig's foot stuffed with foie gras is the best rendering of this dish in town.

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