Régis Douysset's refined yet unfussy French cuisine attracts the Versailles gourmet crowd. The dining room, in a restored 17th-century town house, is serene and comfortable, with white walls, wood-beam ceilings, dark wood paneling, and tasteful artwork—and the meals served here are among the best in town. A seasonally changing menu offers a good balance of seafood and game: a delicate perch fillet with spaghetti de mer (in a shellfish bouillon) or venison shoulder with grilled turnips and a spätzle of girolle mushrooms. Desserts alone are worth a Michelin star—the tart feuilletée, with candied peaches, cardamom, and peach sorbet is ethereal.
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