La Feuillantine Review
Imaginative, good-value prix-fixe menus have made this wood-beam restaurant a success. Scallops with fennel, salmon with endive, and herbed chicken fricassée with morels are among Chef Francis Poirier's specialties. It's often crowded, but try for a table near the window; those near the back of the restaurant can be a bit gloomy.
View deals in Ile-de-France for vacation packages, hotels, airfare, and more from our partners!More