Not only a gastronomic restaurant but also one that transports you back to the days of Napoléon Bonaparte. Indeed the main pavillion dates back to Napoléon III and its ceilings are decorated with friezes by the famed Caran d'Ache. In a setting of stunning décor and beautiful flowers too, Chef Fr�d�ric Anton creates elegant and generous dishes that are a pleasure for both the palate and the soul. Chicken breast in mushroom sage and saut�ed baby squid with sweet peppers and pasta are often found on the menu, which changes according to the seasonal availability. Finish up with a dessert such as cherry clafoutis with yogurt ice cream, braised apple covered with caviar, or fine blinis! METRO: Porte Dauphine (line 2) or Porte Maillot (line 1 or RER C)