One of the city’s most celebrated restaurants, Spring is owned and operated by Chicago-born, French-trained chef Daniel Rose. In 2010, the already-renowned restaurant reopened in a 17th-century building in the First Arrondissement, just one block from the Louvre. The 28-seat dining room is simply furnished with bare white walls and concrete floors, focusing attention on the bustling open kitchen, where chef Rose frequently interacts with diners. The menu changes daily but may include dishes like eggplant cooked four ways (confit, pickled, breaded, and puréed) and served with smoked eel. Lunch typically includes chicken bouillon over vegetables and a poached egg.