Behind this discreet façade, which says nothing of the talents it conceals, lies the serious, thorough work of Lucile and Alexys Fuchs. The decor is sober, with plates featuring fine produce and proven technique, such as pan-fried duck foie gras with roasted peanuts, apricot compote and flower pollen, blue lobster snacked with semi-salted butter, arborio rice, peas, head broth with Alsace saffron, grilled rack of veal, artichoke set, turmeric gnocchi and reduced jus, dark chocolate cocotte, Madagascar vanilla ice cream. Gavroche menu €88.