* Click here for rating key
Laurent Restaurant Review: In this former dance-hall dating back to the nineteenth century, Laurent’s dining room favors comfort and serenity. Service is cordial and accommodating and the cuisine of Alain Pégouret, who learned from Christian Constant and Joël Robuchon, showcases creativity and savoir-faire. Menu items feature such delights as an assortment of root vegetables, a course distinguished by a colorful texture and different kinds of potatoes, radishes, carrots and beets; a shelled spider crab served in a glass with lobster jelly; and veal cheek accompanied by a bone marrow jelly and white truffle risotto. To end the meal, opt for one of the specialties of the house, a simple yet irresistible coffee and cardamom soufflé. To match the fare, the sommelier Patrick Lair oversees a cellar endowed with 20,000 bottles.