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Hôtel Chouleur, a magnificent 15C town house, now a luxury hotel, is home to a restaurant with chef Georgiana Viou at the helm. Calamari, potato emulsion, herb oil; pigeon, pastilla, salsify tajine: her cuisine fuses Mediterranean influences (the chef worked in Marseille) and her Beninese roots (e.g. palm oil and dja - Beninese tomato sauce) to bring to life her creative and tasty dishes. The desserts don't disappoint: the crispy meringue, citrus fruits and fresh herbs by François Josse (previously pastry chef at Le Taillevent) is delicious. When the weather permits, there is a large terrace in the courtyard; otherwise, eat in the lovely, cosy interior, which has a large counter with seats where you are in direct contact with the chef, who always takes the time to talk to her customers. - Los inspectores de la Guía MICHELIN