Chef Grégory Marchand learned the trade in some of the English-speaking world's top restaurants (Gramercy Tavern in New York, Jamie Oliver's Fifteen in London, Mandarin Oriental in Hong Kong). In his compact restaurant in the heart of the Sentier area, the space (with exposed brick, beams and stonework) quickly fills to capacity, thanks to cuisine that is perfectly in tune with today's international inclinations, rooted in meticulous sourcing (from the ceramic plates to the fruit and vegetables from Terroirs d'Avenir opposite). The marriages of flavours are original and ingredient led, and the Anglo-American twist is particularly noticeable when it comes to the desserts. Two services (6.30pm/7pm and 9.30pm).