La Bourgogne, Buenos Aires
Chef Jean Paul Bondoux hails from the Bourgogne region of France; in 1993, he opened this restaurant that specializes in cuisine from his homeland, at the Alvear Palace Hotel. The menu focuses on classical French cooking with heavy, cream-based sauces, like dorade en croûte de sel au beurre blanc (sea bream with a salt crust and white butter) and chateaubriand à la béarnaise (beef tenderloin in a buttery, egg sauce). The cheese cart contains 30 different artisanal selections from France and Argentina. In the dining room, curvy track lights hang over rows of tables with white linens and red leather chairs.