Located near the famed Louvre in a 17th-century building, the restaurant features an underground wine cave and bar, a small open kitchen and a sparse, yet surprisingly intimate modern dining room. Chicago-born chef Daniel Rose has the ability to elevate simple dishes to an extraordinary level without being too fussy—think Normandy scallops served in a spicy chicken broth with Brussels sprouts and ham, and sous-vide veal served with butter-poached heirloom beets.