Originally a bouillon -- one of the Parisian soup kitchens popular at the turn of the 20th century -- this two-story restaurant is now a lushly renovated Belle Époque haven with a casual setting downstairs and a lavish upstairs room. The menu now changes seasonally. Lamb knuckle with licorice, wild boar parmentier (like a shepherd's pie, with a layer of mashed potatoes on top and meat underneath), and roast suckling pig are a few of the warming winter dishes. For dessert, dig a spoon into chestnut cream spiked with Jack Daniels. Reservations essential. Métro: Odéon.