$$, Basque, Invalides
Fodor's Review:
If you love Yves Camdeborde's southwestern France-inflected cooking at Le Comptoir but can't get a table for dinner, head to this tavernlike Basque restaurant run by Camdeborde's longtime second-in-command, Stéphane Jego. If his style is remarkably similar to Camdeborde's, it's because he uses the same suppliers and shares his knack for injecting basic ingredients with sophistication. You can go hearty with Spanish piquillo peppers stuffed with salt cod paste or poulet basquaise (chicken stewed with peppers), or lighter with inventive fish and seafood dishes that are often Mediterranean-inspired. The restaurant is popular with rugby fans (it's a sport beloved of Basques), who create a festive prematch mood.
Visit the Travel Talk forums for help on planning your trip