restaurants

The décor has been refreshed without altering its patina or charm. Orchestrated by Alain Ducasse, the cuisine skillfully reinterprets the great classics of bourgeois and bistro tradition: calf's head, homemade cassoulet (exquisite), impeccably fresh sole and, for dessert, the unmissable chocolate profiteroles. One of the finest business dining...

The decor is warm and inviting, and above all the same generous cuisine concocted by the great chef, Bruno Doucet. Our favourites are the morels in cream sauce, light and full of flavour, followed by the perfectly melting slab of cod from Brittany, accompanied by spinach shoots and a herb salad. And for dessert, nothing beats...

On the menu, the finest fish (sole, cod, halibut), as well as a collection of six absolutely fresh salads, including the 'omega 3', which brings together rocket, smoked mackerel, royal jelly and soya sprouts, all dressed in a wheat germ oil vinaigrette.Of course, you can also go for the famous burgers from the...

Toyomitsu, former private chef to the fashion designer Kenzo, is an artist who doesn't let himself be pigeon-holed into any one genre, offering a genuine cuisine d'auteur, halfway between France and Japan. Particularly noteworthy are the mackerel and its seaweed tartare, the turbot marinated between two leaves of...

Perhaps that explains it... The restaurant at the Westin Hotel has recently added a number of energy-packed, low-calorie specialities to its menu, including king crab served with a fine avocado jelly, or perfectly cooked sea bass served with almonds, artichoke peppers and morel mushrooms in poultry jus.For dessert, don't...