This cozy little Michelin-starred 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 or come from the restaurant's garden. Highlights include a buckwheat galette crêpe stuffed with crab, grapefruit, and avocado; curried lobster with asparagus "cappuccino"; and xocopili-spiced roast pigeon. The homemade desserts—like
the omelet Norvégienne with warm chocolate and nougat ice cream in meringue—are delicious. Weekday menus are a bargain.