Le Pilori stands out by its friendly vibe, which was already the case when the venue first opened as a cafe-restaurant back in 1917 and later when it became a jazz club. Today it is the haunt of discerning connoisseurs who come to study (and sample) the impressive wine cellar and dig into suitably traditional fare. The chef avows a weakness for foie gras, langoustines and game, to which his indulgent recipes bear witness. Examples include a rich oxtail terrine, a juicy, melt-in-the-mouth steak with a shallot sauce to die for or a wickedly addictive iced nougat!