A solidly bourgeois establishment, well-established for a century and a half, offering cuisine to match—chic yet familiar, with meticulous attention to detail. The extensive menu features all the expected delights, including the onion soup described as “iconic” and “just like my grandma’s,” the house-made terrine, foie gras, “old-fashioned” beef bourguignon, and sole meunière, as well as beef gravlax with tartar sauce and roasted octopus with risotto. The service is also top-notch—attentive and courteous right through to the “legendary” vanilla profiteroles with chocolate sauce.