Coupled with his Basque heritage (erroa means "root"), chef Mathieu Moity has honed his skills in the restaurants of Michel Bras, Iñaki Aizpitarte and René Redzepi. Now he has set up shop in Paris, in a hybrid space comprising a bar area serving tapas and a restaurant in which to take your pick from the concise menu. With their judicious flavour combinations, his generously portioned dishes will bring a smile to your face – think flame-smoked mackerel, Chartreuse-infused fennel, smoked dashi gel, leek and rhubarb. The chef's American partner heads up the relaxed front-of-house team.