The name is a nod to the fire engine, whose ladder was dubbed "La Grande Georgette" in homage to the captain's wife. In this 1900s industrial-style building next to La Caserne Chanzy (a former fire station), young chef Julien Raphanel produces high-quality bistronomy fare: pike mousse with mushrooms and Noilly Prat sauce, casseroled Racan pigeon and celeriac confit with vanilla, Corsican clementine with "Suzette" sauce. From the terrace with its breathtaking view, one never tires of admiring the façade of Notre Dame Cathedral.