Le Grand Pan

Young chef Benoît Gauthier trained with Christian Etchebest at the nearby Le Troquet, and he's come up with a clever formula that surfs the current Paris preference for great produce simply cooked. At dinner, a complimentary starter of soup is served - maybe courgette or white bean - and then you choose from the selection of grilled meats and lobster, many of which are designed for two people. Everything comes with a delicious mountain of homemade chips and green salad. Desserts run to homely choices like strawberry crumble or rice pudding with caramel sauce.