On Place des Célestins, Monsieur P is well-known to local foodies, particularly for its lunch menu. In the kitchen, Florent Poulard (hence the P), who honed his skills in top houses of the likes of Alain Passard and Guy Savoy, expertly crafts wholesome, forthright dishes that shine the spotlight on local, seasonal ingredients: delicate ravioles of local poultry, foie gras and hyssop or tiger prawns in a succulent jus of shells and heads. Slick, professional service and a knockout wine cellar boasting some 1000 labels.