You could easily miss this old-fashioned eatery, tucked among a crowd of mediocre tourist-targeted restaurants. But what an oversight that would be. Family-run for three generations—since 1935—the authentic Aux Bons Enfants today is headed up by Chef Luc Giorsetti. Dishes are traditional: daube de canard; zucchini flower fritters; or house-cured salmon gravlax. Some are even defiantly retro: think slow-cooked duck à la niçoise; veal with a side of macaroni gratin; followed by a tower of citrusy grapefruit pavlova. Seasonal ingredients are sourced each morning from Marché Forville. Note: The restaurant has no telephone and does not accept reservations or credit cards.