
Based on 631 reviews
Deep, properly caramelized broth under a thick layer of Gruyère that browns at the edges — a benchmark dish done right
Hanger or bavette steak with crispy, well-salted frites and a classic béarnaise or herb butter on the side
Six snails in garlic-parsley butter, served bubbling hot in the traditional ceramic dish with crusty bread for sopping
Vanilla custard with a properly torched sugar crust that shatters cleanly — textbook execution