Restaurant Nabuchodonosor

The service here is really splendid, with droll, friendly waiters who know how to take the starch out of the regular crowd of blazered gents, streaked-blonde ladies and young yuppie types. It’s comfortable, too, with air-conditioning, oak panelling and velvet banquettes at generously-spaced tables. Excellent starters, such as a salad of mushrooms and haricots verts and ‘ravioles de Royan’ (tiny cheese-filled ravioli) in mushroom cream, are followed by very good main courses of grilled tuna on a bed of green beans and red peppers, or a generous and delicious côte de boeuf with sautéed potatoes. The blackboard wine list is both serious and generous, with a Guigal Côtes du Rhône at a reasonable 130F, as well as pricier Bordeaux. Finish up with the cheese plate or a red-fruit filled millefeuille.