Manon Fleury's former address is still very much in vogue, just a stone's throw from the Champs-Élysées. It's crowded, playing elbow to elbow with the neighbors, but the atmosphere and conviviality are sustained. The menu is short, but offers a good choice of contemporary cuisine, at solid but logical prices: swordfish crudo with grated tomato, yellow peach and fig oil. Skate wing with pak choï and squid ink, veal quasi with apricot Anna mole and yellow wine crème brûlée.
Florence Stevenson Chef
