Fodor's Expert Review Maison Drouot

Talented chef Julien Drouot serves up neobistro cuisine of rare refinement. Though the menu is spare, each skillfully crafted dish that exits the restaurant's open kitchen features the freshest farm-to-table products: grilled squid with parsley mousse, smoked garlic cream with a touch of lemon served alongside a tapioca soufflé followed by line-caught fish sautéed in fig-leaf oil, celery hearts, fresh figs and grilled almond mousse. Save room for the house mousse au chocolat served with hazelnut cookies and red-wine poached pear. The shady outdoor terrace is a fine place to while away a delicious couple of hours.