On the charming Rue du Chapitre, with its cobblestones and half-timbered houses, Maxime Besnier’s restaurant fits right in, offering contemporary bistronomy in a beautifully understated setting. Beneath the white beams, the chef presents a lineup of seasonal dishes executed with great skill—from squid and potato carpaccio, a modern take on herring and potatoes in oil, served with glasswort and basil, a perfectly seared beef tataki with a ponzu vinaigrette, sucrine lettuce, and caramelized onions, potatoes with parsley, and a dessert featuring coconut cream, cucumber, sorrel, and Fontainebleau cheese.
Chef
