Fodor's Expert Review L'Abeille

Everything here, from the dove-gray decor to the sparkling silver, speaks of quiet elegance—all the better to savor Christophe Moret's masterful cuisine. Choices include a "harlequin" of yellow, red, and white beets with a ginger-tinged yogurt and aloe vera emulsion; Breton langoustine in a cinnamon-perfumed gelée, with grapefruit pulp and a ginger-and-Tahitian-vanilla-infused mayonnaise; and lightly caramelized scallops in an ethereal cloud of white-chocolate foam. Desserts are subtle and surprising, like the apple Reinette, paired with fennel and candied lemon zest. Service is friendly, discrete, devoid of snobbery, and includes all the flourishes that make a dining experience unforgettable, from the first flute of champagne to the parting gift of—as the name suggests—a jar of honey.