A long corridor leads to this restaurant tucked away under a glass roof in the courtyard of an old Parisian building, part winter garden, part neo-industrial in vibe. The chef works wholeheartedly and effectively to transform painstakingly selected ingredients: œuf parfait with Comté cheese, raspberry-flavoured red onion pickles; dark chocolate pie with butterscotch-flavoured puffed rice. The main dishes, like gnocchi à la Parisienne smothered in toasted cheese or Normandy faux-filet steak, are to share. Well-curated and reasonably priced wine list.