Restaurants

You can’t beat the Michelin building for charm, with those Michelin men brandishing bicycle tyres in the stained-glass windows, lying in mosaic form on the floor and smiling out of vintage posters on the walls. The interior design of the restaurant is neither classic nor contemporary, but clean-cut and comfortable. What really impresses here, though, is the food. Our seared scallops, just-cooked and perfectly fresh, came atop an impeccable risotto, flavoured zestily with lemon and thyme. Sautéed rabbit, stuffed with sage and onion and partly wrapped in ventrèche bacon, was served with a splendid mustard sauce; a nice piece of veal, infused with smoky rosemary, was accompanied by anchovies and some baked aubergine that made us sigh with pleasure. After all this magnificence, we had little room for pudding, but managed to share a light champagne clafoutis with little madeleines, fresh from the oven, and some startlingly delicious petits fours. Service struck just the right balance too: efficient and friendly without being obsequious.

Time Out Eating & Drinking Guide 2009