Cuisine:

• French

Le Fin Gourmet Description:
After two years in the dining room at Guy Savoy, David Magniez still knows how to receive customers while his young chef-associate expresses his talent with a well-executed cuisine that is creative without compromising the individuality of the ingredients. Boletus mushroom and chestnut cream soup, John Dory in a crust of herbs and nuts, larded and braised fillet of veal with shallots and apple fondant are nicely presented, flavorful and reasonably priced. Rich desserts and a modest yet varied wine list make for a satisfying experience on the Ile Saint-Louis. Prix-fixe at €27 and €35 (glass of wine and coffee included). A la carte is around €50.