Just off rue Lepic, this small bistro with a contemporary feel is tucked away in the heart of the Abbesses quarter. The interior keeps things simple: exposed stone walls, floor-to-ceiling window, modern furniture and an open kitchen. At the helm is Lucas Tresse (formerly at Yves Camdeborde's Avant Comptoir), who takes inspiration from the food markets to deliver his straightforward take on contemporary cuisine. The intentionally short menu changes regularly to align with available produce and the chef's imagination: porcini, gnocchi, red wine sauce; breaded pork loin, sautéed mushrooms, celery purée. A reasonably priced option in Paris, which prioritises spontaneity and super-fresh ingredients.