一流酒店里昂东 - 圣普里斯特欧瑞克斯波

In this friendly neo-bistro, the menu gets straight down to business - it is concise, to the point and stars dishes that are as hearty and unpretentious as they are delicious, while the wine list showcases regional (but not only) producers. The chef’s consummate technical know-how shines through in his perfect mastery of cooking times and techniques, while the desserts are fully equal to those of any high-flying pastry chef. A warm welcome and slick, smiling service. If they are full, try L'Escapade Danton next-door.

The brainchild of a Franco-Korean couple of chefs who met in New York, the ubiquitous chicken is the star of this vintage bistro dripping in charm. The chef, former right-hand man of Daniel Boulud, signs a wholesome modern score founded on textbook classical skills. An example: his high-flying signature dish - gateau of sautéed chicken livers. Eater-friendly priced lunchtime menu.

Saku is the nickname of the chef of this establishment tucked away behind a nondescript façade. He and his wife, both of whom are Japanese, prepare jubilant Gallic cuisine in keeping with today’s tastebuds. The produce is fresh, the dishes are meticulously prepared, at common-sense prices, and the service is friendly; an enjoyable experience.