Kick back in the history-rich, atmospheric surrounds of Place du 16 Novembre, where you’ll dine amid copper-studded wooded chairs, potted plants, black and white check tile floors and moulded mirrors. Chef Philippe Duranton plates fare worthy of a traditional Gallic brasserie; scrumptious seasonal dishes created with ingredients from top butchers and gardeners, and from his own nearby vegetable patch. A more Moroccan tint comes from the monkfish and prawns tajine, which stands out among the African options.

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Credit: Pascal Montery