Chef Vincent Guyon set up this classy restaurant in a handsome half-timbered townhouse in 1999, where he has been experimenting with his individual take on French cuisine. The menus change but could include a lighter-than-air mousseline of reblochon cheese and Iberico ham. Carnivores can feast on bone marrow with pigs’ trotters, cèpes, and a mustard hollandaise. It’s a small space, so book ahead.