Le Bouchon BourguignonLe Bouchon Bourguignon

Image Credit: The regional classics are present and more-than-correct: "pâté croûte Maison Greuze", eggs meurette (in a red wine sauce), fresh frogs' legacy in a parsley sauce, Bresse chicken with morels and yellow wine, as well as some "creations" like this fera (whitefish) fillet with chlorophyll and pea risotto, and absinthe-spiked sauce. It makes a delightful change to see a list of wines served from magnums available by the glass.