PRICE:
Frommer's Highly Recommended

Patrick Geay, both chef and owner here, operates this undiscovered little Parisian bistro, which has glamour, charm, and flair. Before opening his own place, the dream of every chef, he fine-tuned his culinary skills with some of the Continent's best chefs. On his blackboard menu, he chalks his specialties of the day, based on his shopping early that morning for market-fresh ingredients. We'd dine here just for his vegetable preparations alone -- they're that good. Although his menu is forever changing, some of our favorite dishes here have been a gratin de Sandra (the white fish, zander), along with delightful scallops, cooked just right, and served in a sauce of truffles. His masterpiece is his pigeon served with fresh goat cheese. Geay is also a master at preparing classic French dishes.

Copyright: Excerpted from Frommer's Munich & the Bavarian Alps, 6th Edition, (c) 2008, Wiley Publishing, Inc.

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