At Julien's, a festive meal on the banks of the Seine

Facing the Pont Louis-Philippe, a short walk from Notre-Dame and the Île Saint-Louis, Chez Julien is a picture-postcard setting on the banks of the Seine. Housed in a former bakery listed as a historic monument, this restaurant with its admirable blue facade attracts both Parisians and travelers looking for an elegant and welcoming table. From the moment you enter, you're transported to Belle Époque Paris, with its crystal chandeliers, red velvet banquettes, painted ceiling dating from 1900, and marble countertop. But Chez Julien is also a beautiful Parisian terrace that's irresistibly attractive as the good weather returns.

Chef Helmi Derbal is busy in the kitchen, creating a new spring menu that remains faithful to bourgeois French cuisine, but with a touch of modernity. The sharing platter sets the tone: a duo of bites centered around black truffle melanosporum, croque-monsieur, quail egg, and truffle emulsion served in a crispy shell reminiscent of Indian puri.

This is followed by roasted leeks with vinaigrette, tender and enhanced with crunchy hazelnuts, and a rosette of tomatoes, burrata emulsion, and soft-boiled egg. Simple and delicate combinations that whet the appetite, as does the perfectly stewed ratatouille served with Maison Poujaran bread.

Flat sides, generosity is at rendez-vousWe're hesitating between the duck breast with carrot purée, orange and ginger, or the lamb shoulder preserved for 36 hours. Fish lovers are not left out with sole meunière, or a sea bass fillet with beurre blanc.

And here come the desserts! You can't miss out on homemade ice cream (there's even a truffle one) topped with a decadent chocolate fondant or a Norwegian omelet flambéed in front of you.

On weekdays, the €29 lunch menu lets you enjoy this refined cuisine without adding too much to the bill. A place to rediscover, where elegance is practiced with warmth and generosity, in a recently meticulously restored setting, at the initiative of chef Helmi Derbal, who is decidedly as comfortable with both culinary and decorative restoration.