Fodor's Expert Review Chefs de France

This plush, bustling brasserie remains true to the spirit and the vision of Paul Bocuse, Gaston Lenôtre, and Roger Vergé, three of France's most famous chefs (Bocuse's son, Jerome, continues to run the restaurant). Classic escargots, a good starter, are prepared in a casserole with garlic butter; you might follow up with salmon marinated in white wine and lemon and served in a champagne sauce or grilled beef tenderloin with green peppercorn sauce; naturally, ratatouille is available, as is the occasional three-course, prix-fixe meal. Finish with a chocolate tart with white mousse.