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Wine bars
Behind the Natural History Museum, in what was once an antiques shop, you’ll find a cosy yet elegant restaurant with brick and marble features and velvet banquettes. Chef Jean-François Pantaleon is a great lover of good food, and offers gourmet neo-Burgundian cuisine (his speciality is veal sweetbreads) that is magnificently well executed, with top-quality local sourcing. Great value for money at lunchtime. View from the terrace onto the tree-lined museum grounds.
Spider crab meat, fennel cream and crab shell jelly with Svanetian salt
Crispy sweetbreads, carrot and elderberry tatin, with onions and spicy jus
Mille-feuille minute with Sambava vanilla and peanut caramel