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Le Pressoir Restaurant Review: Bernard Rambaud is going as strong as ever. His confirmed technique lends itself handily to daring new interpretations. Try dishes like the spiny spider crab chaud-froid with asparagus velouté, lobster tail seasoned with Sherry, or the squab with cacao and an apple-pineapple brochette. His complete, extremely well-balanced wine list features exceptional wines alongside more modest (though no less rigorously selected) offerings, and there's a nice choice of half-bottles.