Tucked away in an elegant 19C shopping arcade, this restaurant is aptly named. It is located inside the Caviar de Neuvic boutique, whose wares are available for purchase on the ground floor. On the floor above, a chic bistro-style dining room with period touches welcomes guests when the glass-roofed terrace is not in use. At the helm is Thomas Pasquereau, an unassuming former embassy chef, whose CV includes a stint training under Richard Coutanceau. His classically inspired cuisine is executed to perfection, a case in point being his Richelieu-style pâté en croûte (with foie gras), which showcases truly admirable technique. His passion for great French sauces is also clear, as exemplified by his Choron, Foyot and Maltese sauces.