In this very chic 7ᵉ arrondissement, just a stone's throw from the Champ de Mars and its flood of tourists, the discreet table of Philippe Excoffier, formerly of Chez Pic (Jacques), (Jacques), Senderens (who opened his first bistro here in the late '60s and was spotted by Gault et Millau) and the Guy Martin of the heyday, has made a specialty of soufflés, which dominate much of the menu (with green asparagus, Parra black pudding, lobster.. or sweet versions, of course) since the arrival of his son Sasha. The duo has nonetheless retained some of the great classics (escargots en coquille, foie gras terrine, crêpes Suzette) and the chic bistro spirit that appeals to tourists and local regulars alike.
Philippe Excoffier Chef
