Benoît Castel's weekend brunch feels like a Sunday gathering at a friend's house, but with a baker who actually knows what he's doing. You'll sit at long communal tables sharing an all-you-can-eat spread of roasted chicken, warm viennoiseries, market salads, and a chocolate coulant that hits the spot. The chef built his reputation on organic flours and zero artificial additives, so the generous portions come with a clear conscience.