Fodor's Expert Review Le Saint-Placide

This sleek, modern dining room has managed to garner serious accolades—not to mention a Michelin star—in a town where culinary talent is in no short supply. Chef Luc Mobihan's cuisine brilliantly blends flavors to draw out the intrinsic qualities of local meat and seafood without overpowering it. Lobster-and-bacon risotto is both rich and light, and langoustine ravioli with coriander and Parmesan literally melts in the mouth. With three prix-fixe menus to choose from, diners have the pleasure of sampling a range of dishes.