advertisement

A step back in time, this is how Parisian restaurants were before cuisine became nouvelle, or vanilla infusions were allowed to touch a fish dish. The room is crowded and lively, the cooking old-fashioned and delicious. Many of the customers are regulars who work in nearby offices. The handwritten menu features beautifully executed classics like filet of sole, pot-au-feu (beef simmered with vegetables), and sweetbreads with morels. Save room for the profiteroles at dessert.