Fodor's Expert Review L'Ô à la Bouche

This contemporary, centrally located restaurant draws gastronomes from near and far with its top-notch seasonal menu. Jean-François Dive's creative market-driven cuisine features artfully presented dishes with a knack for highlighting the natural goodness of vegetables—scallops simmered in celery and endive with chestnut puree and cèpe oil, or poached foie gras with a truffle-infused consommé of Jerusalem artichoke and fennel. The elegant, contemporary dining room is tranquil and relaxing, and the large outdoor terrace offers pleasant views of the square. If you're lucky enough to be here during truffle season, the all-truffle menu is well worth the splurge.