With its magnificent dining room and attentive team who cultivate a sense of service and humour, the Clairefontaine concept is assured to seduce city-centre gourmets. Chef Arnaud Magnier has perfected his preparations, which are based on seasonal produce and presented in elegant arrangements. One of our favourites is the toffee apple of duck foie gras, which encloses a heart of golden apples and marries perfectly with the fennel and oxalis. This delicious trompe l'oeil is a success from start to finish, as is the generous Bresse poularde delicately decorated with truffles. From the appetisers to the petits fours, attention to detail is paramount at this address, whose cellar is overflowing with fine vintages as well as more affordable bottles, all of which come with the sound advice of a larger-than-life sommelier.
