Benoit has been a Parisian institution since 1912 — a proper bouillon that somehow acquired a Michelin star and kept it, without becoming stuffy or losing its identity. The belle époque interior is protected as a historic monument: globe lamps, dark wood, etched mirrors, white-aproned waiters.
The cooking is classic Paris bistro food at its most accomplished: foie gras terrine, blanquette de veau, profiteroles. The lunch menu is the most sensible approach — the à la carte can become expensive. Book ahead.