Toulousy-Les Jardins de l'Opéra

Frommer's Review

The entrance to the city's best restaurant is in the 18th-century Florentine courtyard of the Grand Hôtel de l'Opéra. The dining area is a series of salons, several of which face a winter garden and a reflecting pool. A long-standing staple, praised by gastronomes, is ravioli stuffed with foie gras of duckling and served with essence of truffles. Equally appealing are carpaccio of lobster served with foie gras; tartare of sturgeon, mushrooms, and oysters; sautéed pikeperch with a gratinated crust of shredded coconut, vanilla-flavored citrus sauce, and a chiffonade of fruits, vegetables, and truffles; and spicy breast of pigeon with a "surprise" preparation of the bird's organs decorated with rosettes of zucchini. One of the most appealing desserts is figs poached in red Banyuls wine, stuffed with homemade vanilla ice cream.

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.