Lovely eggs en meurette at Moissonier, followed by sausages that were approved by the Association Amicale des Amateurs d'Athentique Andouilletes. Amazing, crispy vegetable ravioles (how do they pan-fry the dumplings without evident grease?) in an incredibly light and fresh cream sauce at Chez Toutonne, and then by a nice fish-and-fennel. Lovely oysters at La Coupole with a nifty condiment of shallots and vinegar, with by a racasse and a nice Sancerre.
And even a very decent (and spicy) tagine in the fast food court of the carrousel du Louvre. How can good food possibly exist in a museum food court?