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Relais du Bois Saint-Georges Restaurant Review: Damien Saudeau has the good fortune to work with absolutely first-class ingredients. He handles these riches with uncommon tact, enhancing and balancing their flavors with precise cooking and sauces that are always à propos. Try dishes like duck foie gras fondant mi-cuit with roast scampi, saffron-infused scallops with peasant bacon risotto, Limousin chateaubriand with truffles, and warm cognac soufflé. His handiwork is delivered by a charming and efficient young staff in a setting of consummate beauty. Such luxury has a price, of course, but it's one that many regulars don't mind paying. An excellent address, in a region where such places are thin on the ground.