Founded in 1686, this legendary Saint-Germain institution anchors the Parisian culinary canon with bourgeois precision. The kitchen honors its Enlightenment-era heritage through a definitive coq au vin, slow-braised in Juliénas wine until the meat yields to the slightest pressure. Equally essential is the calf’s head, served with traditional gribiche, and the signature Procopio gelato—a nod to its Sicilian founder. Here, history is tasted in the rich, wine-dark sauces and the delicate snap of a vanilla-flecked crème brûlée.