3 rue Victor Massé
While Le Pantruche is modeled after 1930s-era Parisian restaurants, it illuminates its palette of chestnut and chocolate wooden tables and banquettes with silver chrome tiled columns, mod overhanging lamps, and large mirrors. Above the din of diners chatting about their workday or their latest travels, chefs in the kitchen can be heard whipping up Franck Baranger’s signature oyster tartare, which drenches a delicate scoop of minced oysters in a warm bath of cream of lettuce soup, or the soufflé au Grand Marnier served with salted caramel sauce, both of which should bookend your Pantruche meal. Separate these plates with the veal ravioli, with greens, mushrooms, and foam. While the menu changes every month, you can be sure that its selections will always be well-prepared and well-priced.