Tucked on a hillside next to its namesake bridge in the suburb of Brent, this small but elegant establishment ties with Philippe Rochat's restaurant for the honor of best table in the region. Who would guess that the pale stone exterior of this unassuming building screens showstopping cuisine? Norman chef Gérard Rabaey performs alchemy with local ingredients to turn out dishes almost too pretty to eat, such as Breton lobster and crayfish with lemongrass or veal kidneys with black truffles. All is warm here, from the ocher walls to the welcome and service. The four-course business lunch is a well-priced sampler of the chef's talents.
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