This cozy little restaurant has soft-yellow walls, huge contemporary paintings, and different settings at every table. Chef Gilbert Guyon's traditional yet nouvelle menu is seasonal; local products are chosen by hand. Try the buckwheat galette crêpe stuffed with lobster, the steamed scallops with mushrooms and lemon juice, or the pigeon roasted in apple liqueur with whipped potatoes and mushrooms. The homemade desserts, like the omelette norvégienne with warm chocolate and nougat ice cream in meringue, are delicious.
Visit the Travel Talk forums for help on planning your trip >>