PRICE:
Frommer's Highly Recommended

This remote restaurant is hard to find, but after you arrive (after walking through passageway after passageway), you'll see that fin-de-siècle Paris lives on. The restaurant opened in 1860 and has changed its decor very little. The specialty is la formidable choucroute (a mound of sauerkraut with boiled ham, bacon, and sausage) for two. Onion soup and sole meunière (sole in lemon butter sauce) are always good, as are warm foie gras and guinea hen with lentils. Look for the plats du jour, ranging from roast pigeon to tuna steak with hot peppers.

Copyright: Excerpted from Frommer's Paris 2009, (c) 2008, Wiley Publishing, Inc.

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