La Toque Blanche has only about a dozen tables amid a decor loaded with fresh flowers, big windows, and a changing array of contemporary paintings. The owners, Gilles and Diana Houbron, pay particular attention to their shopping, buying only very fresh ingredients, often from markets nearby. Cuisine is skillfully prepared: Try the filet of beef Rossini (layered with foie gras); the hake cooked in a salt crust; and sweetbreads sautéed with crayfish. The foie gras here makes a particularly good starter.
