For freshly made, seasonal cuisine, look no further than La Cuisine du Dimanche. Chef Marie shops for most of her ingredients from the nearby daily market, Les Halles, which in turn are sourced from the immediate region. The menu changes according to market finds, but keep an eye out for fresh gnocchi, made with local bintje potatoes, or Sweet William pears steeped in maple syrup. The latter are gratinéed with Pélardon goat's cheese and topped with fresh mint. Dining takes place within the eatery’s eclectic dining room—all 15th-century exposed stone walls and colorful furnishings—or on the small outdoor terrace.
- Frommer's Staff