This spruce eatery in the Parisian suburbs works with first-class produce to rustle up appetising, well-curated bistronomic recipes. Examples include lamb confit served with marinated aubergine and a sumac-flavoured yoghurt sauce or pollock paired with roast carrots and an emulsion of carrot and samphire, finishing with a wickedly decadent creamy chestnut and Corsican clementine dessert… Ask for a table on the lovely rear patio with a view of the kitchen.