L'Osier

Frommer's Review

Chef Jacques Borie, recipient of the prestigious Meilleur Ouvrier de France award, reigns at this elegant, modern restaurant decorated with an understated Art Deco motif. Serving only 40 lucky diners, Mr. Borie and his staff of 40 are able to coddle, pamper, amaze, and seduce with excellent service and superb cuisine that combines classic French cooking with modern ingredients. Set meals start with amuse-bouche (literally "mouth amusers") and end with les petit fours and café (small cakes and coffee); in between may be such dishes as the French classic foie gras de canard (duck's liver), imported French sea bass with braised fennel, or roast suckling lamb. An ample wine selection, a large variety of cheeses, and a dessert trolley overflowing with some 30 temptations round out the meal. To join the politicians and other movers and shakers who flock here, reserve well in advance.

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.