Cuisine:

• French

Didier Gélineau Description:
In the heart of the historic center of the city, near Place du Parlement, Didier Gélineau pampers his customers with culinary attentions and never treats them as cash cows. His standards can be seen in the quality and presentation of his basic ingredients, demonstrated by the duck foie gras and veal sweetbreads with fried celery, the squab roasted with chestnut flowers, or the dark-chocolate soufflée with chicory cream. The wine list is well-chosen, but is short on half-bottles.


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