Two partners have created a setting typical of eastern Paris: large bay windows, rough stone walls, bistro-style tables, an open kitchen at the back with a few spots at the counter. The creative cuisine is peppered with influences from near and far – a throwback to the chef's time working for Pierre Sang: think skewer of king trumpet and oyster mushrooms, crunchy vegetables, peanut and nuoc mam sauce; gratin of confit ox cheek, macaroni, parmesan, Roscoff onions and jus court; tarte Tatin-style apples.