La Table de l'Épicerie
1220

As at the eponymous grocery store, the cheese and shrimp croquettes remain the stars and are up there among the best in the country. A few modern touches are notable in the leek vinaigrette revisited with crispy bacon. Chef Nicolas Szele's cuisine oscillates between local tradition and French inspiration, with a few exotic touches here and there, such as the seabream ravioli dim sum with coconut milk, red curry and coriander. It is generous and, above all, very well-seasoned with a highly addictive sauce.