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Gravelier Restaurant Review: Chef Yves Gravelier's repertory is limited but mouthwatering. It exhibits plenty of imagination and occasionally a touch of exoticism, and always shows his skill. Try dishes like foie gras and sweetbread bouchées, sole or piglet gnocchi with asparagus, and chocolate pop-corn with cacao caramel. Smiling Anne-Marie Troisgros, the daughter of chef Pierre Troisgros, offers competent advice on the wine-list, dominated by Burgundies, and watches out for the well-being of her customers. Strategically located near the antique district, the restaurant has a contemporary décor.