La Régalade Conservatoire

Now overseen by Chef Bruno Doucet, who bought out Chef Yves Camdeborde when he sold his successful La Régalade concept several years back, this location, though tucked away is near enough to Grands Boulevards to make it worth seeking out. Forget about personal space – the place is so popular that you may find yourself sitting within inches of your neighbor. However, the food will take your mind off the crowds. People flock here to try duck hearts with oyster mushrooms or hachis parmentier (shepherd's pie) made with rabbit rather than the plebeian ground beef. The dishes are tending a bit towards the nouvelle and less towards the country-style cuisine these days, but the ambiance is still homestyle, if served with the qualifier of "a tad fancy" before it.