La Cocotte

Fine Parisian cuisine reigns supreme under the stewardship of chef Fabien Migny, who studied at the Ecole Hotelliére Belliard while simultaneously training at the renowned Restaurant Jamin de Joel Robouchon in Paris. Appetizers like pâté de canard (duck pate) meld nicely with entrées of confit de canard (roasted duck) or fresh salmon in a red wine sauce, and everything is expertly topped off with crêpes soufflées au chocolat (chocolate crepes soufflé).

The fixed-price lunch is a good way to sample Migny's cuisine without breaking the bank, though there are certainly less enjoyable ways to spend your hard-earned money.