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Metropolitan Restaurant Restaurant Review: Metropolitan Restaurant in the heart of the 16th arrondissement features contemporary décor, tables in gilded brass, and beautiful parquet floors. The main dining room seats 60, while two smaller salons can each accommodate a dozen guests. The maître d'hotel Christian Paumier and chef David Gutmann, both formerly of the Relais Plaza, deliver Mediterranean-style cuisine. The artichokes à la barigoule impart the fragrance of Provence, while white and green asparagus (served at the correct lukewarm temperature) melts in the mouth and is escorted by a soft-boiled hen egg with sabayon. Sole meunière with slightly creamed spinach makes up a classic dish; the fish is perfectly cooked and smooth and flavored with lemon confit. Meanwhile, the Black Angus rib steak persillé is juicy and tasty, complemented by potatoes "coin de rue" and a béarnaise sauce. Do not miss the baba au rhum from Cuba and its light whisked cream. The wine list is rather eclectic but still terse. A Côte de Blaye, 2007, Château Le Queroux was reasonably priced and proved a great match for this meal.