Just off the luxurious Place Vendame, Chef Alain Dutournier?s two-star restaurant stands at the end of a discreet, flowery courtyard which opens out on to two soberly elegant dining rooms. The emphasis is on the best produce from Dutournier?s native Gascony prepared with his touch of genius: eel and morel cassolette, truffled foie gras en croate, milk-fed Pyrenean lamb, scampi with Espelette pepper. Prepare to be bowled over by his desserts: a divine violet bombe glace with gariguette strawberries and the delicate lychees in rose jelly. The wine list is bible-thick and full of France's finest crus, including a breathtaking range of old Armagnacs.