restaurants / French

Lonely Planet review

'A cuisine of fruit and flowers' is the motto of this creative restaurant, and everything on the menu is indeed laced with something fruity or floral: duck in a sauce of acidic fruits, or scallops flavoured with a sprig of violet. Chef Philippe Chapon has twice been named champion de France de dessert and taught a young Gordon Ramsay his pastry cooking, so be sure to leave space for the third course – especially if you're ordering the menus , which are served by the table, not by the person.