Despite its chic appearance, the neighborhood doesn’t have that many high-quality restaurants. Diners therefore happily head to Cyril Choisne’s restaurant, run by a highly trained chef with a clear vision and impeccable craftsmanship. In an intimate and elegant setting, he offers an interesting menu that changes with the seasons: foie gras with a variety of mango preparations, line-caught sea bass with scallions, and candied pear with Tanzanian vanilla and XO sauce.
