We don’t spend much time in Paris going to fancy restaurants. I took a career detour to culinary school, spent seven years as a chef in high-end Chicago restaurants and am not easily impressed by salty, rich, fatty (and delicious) foods. However during a rare lunch at an Alain Ducasse restaurant in Paris, I had a Chartreuse Souffle for desert which made a lasting impression. An exquisitely executed souffle, flavored with the perfect amount of Chartreuse liquor.
One of the best things that I have eaten in Paris
My lunch at Aux Lyonnais was fine, but I would recommend maybe going there just for desert