Considered the epicenter of the bistronomy movement, La Régalade opened in 1992 under the direction of Yves Camdeborde, champion of the French back-to-basics culinary revolution. Chef Bruno Doucet now carries on the tradition. With lace curtains in the window, there’s a warm, yet refined atmosphere in this perennially popular Paris stalwart. Doucet is known for his fish dishes such as the rare-cooked tuna in red wine or brandade de morue (a cod ragout), cooked to perfection and paired with unexpected accents such as black truffle sauce. Save room for the Grand Marnier soufflé.