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Bougainvillier Restaurant Review: The largest dining room in this huge, rambling building sports a warm and colorful Provençal décor. All the better to put diners in the mood for Francis Scordel's subtle, sunny cooking with a personality all its own. Delectable marinated mussels, tomato sauce bound with cream, olive oil and basil; toothsome panache‚ of five fish; young rabbit round and semolina gnocchi; wonder of a cheese platter; and cherry clafouti. The cellar is amply lined and the service impeccable.