Established in 1880, the Dieppe remains up-to-date thanks to resolute management by five generations of the Guéret family. Staff members also are helpful, and they speak English. The compact rooms are cheerful and modern; street noise can be a problem, however, despite double-glazed windows. The restaurant, Les Quatre Saisons (no lunch Saturday), serves seasonal dishes with an emphasis on fish, such as the sole Michèle (poached in a light wine sauce), but is best known for its pressed duckling.
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