"Leave it to restaurateur Alain Ducasse to turn an early 20th century neighborhood bistro into a consistently packed dining destination. Since he took over the old-fashioned spot in 2005, he and his team have gently modified French favorites like cassoulet, sweetbreads, and escargot (and hiked the prices) but preserved the tiled floors, antique silverware, brass detailing, and pressed white tablecloths the tourists have always loved. The most modern feature comes at the end of the meal, with ice cream, chocolate, cookies, and coffee produced by Ducasse’s own confectionary and roasting business. If there’s a downside, it’s that almost exclusively English speakers pack the place if you book a table in the evening." - Lindsey Tramuta
Wenkang Shan
