$$$-$$$$, French Fusion, Invalides
Fodor's Review:
French Fusion
Le 144 Petrossian. Promising young chef Rougui Dia has injected her cosmopolitan style into this French restaurant with a czarist spin. One house classic, a breaded soft-boiled egg topped with caviar, looks like a Fabergé egg. Other winning options include mullet with plantains (hinting at the chef's Senegalese roots) and steak tartare with caviar and french fries. Don't miss the "drinkable perfumes," an alluring series of vividly colored infusions of flowers, barks, and roots; served cold in shot glasses, they cleanse the palate in preparation for the tongue-tickling desserts. Feeling indecisive? Order a set of three or five mini-desserts.
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