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La Petite Cour Restaurant Review: In the heart of Saint-Germain-des-Prés, this restaurant stands out with its terrace, ancient fountain, and private courtyard a few yards below the adjacent street. Inside, the two dining rooms are welcoming as well, decked out in red and yellow shades. Chef Yannick Tessier, who did a stint at Alain Senderens, regales patrons with creative dishes and bold combinations of tastes. Signature plates include langoustine raviolis; chopped pig’s feet seasoned with truffle oil; and John Dory filet only cooked on one side, with chanterelle mushrooms and poultry juice. Chef Tessier also crafts the desserts, notably the lemon sweet created with batter, cream, sherbet and calisson. Well-stocked cellar, relying heavily on Burgundy and Bordeaux.