Worth taking a break at the Musee d'Orsay's cafe. The food's good and the atmosphere superb!
Vivant...restaurant in a restored apiary. Diners here enjoy Cecina de León (smoked cured beef) and Fiocco di Culatello (literally -- small pig's backside). "You won't find any emulsions or siphons here. My cooking is no-frills cooking that respects ingredients," says chef Pierre Jancou.