After working as chef to the head of the French Pacific Fleet and in the kitchen at Alain Passards Arpège, Pascal Barbot struck out on his own with one of the most consistently original and interesting restaurants. Barbots 21st-century French cooking is vivid, fresh, and healthy, with an obvious affection for vegetables, fruits, and flowers. His menu changes regularly but signature dishes like the ravioli of avocado slices filled with crabmeat dressed with almond oil and pigeon with bilberry chutney and quince confit highlight the chefs nervy cooking style.
4 rue Beethoven, 16th; 01-40-50-84-40