Fodor's Expert Review Lou Candeloun

Nestled in a small quiet street near Place des Aires, Lou Candeloun ("The Chandelier") is so intimate that you might feel as though you're eating at a friend's. And that's a good thing. At 34, chef Alexis Mayroux has spent more than half his life in a kitchen, creating simple dishes with incomparable market freshness. The cuisine du marché changes every three weeks, while other options include chicken with fromage frais, and langoustines in shellfish juice with choy cabbage fondue or roasted figs with lavender honey, gingerbread toast, and ginger ice cream. In the summer, there are a couple of tables outside in the lane.