Hôtel du Nord
To call Hotel du Nord a restaurant would not quite be accurate. More often, guests enjoy drinks at the bar followed by a browse through the library upstairs, only then followed by a meal prepared by chef Pascal Brébont. The decor is intimate with velvet curtains guarding the bar, while the dining tables are placed behind the bookshelves beneath soft lighting. Boards display the day's soup, meat, and fish selections, and all vegetables are seasonal and selected from local markets. Favorite dishes include the foie gras and duck confit.