This spruce eatery in the Parisian suburbs works with first-class produce to rustle up appetising, well-curated bistronomic recipes. Examples include puréed chicory in flaky pastry and seasoned with cancoillotte (sort of cream cheese) and pomegranate; fillet of hake with squash spaghetti, seawater and bergamot stock and for dessert, a wickedly decadent creamy chestnut and Corsican clementine delight. Ask for a table on the lovely rear patio with a view of the kitchen.