Louis

Located in a quiet street, this small restaurant has an intimate feel. After a stint at Senderens, Brittany-born chef Stéphane Pitré is at the helm in this restaurant named after his father, grandfather and great-grandfather. He crafts distinctive set menus served in several courses comprising small portions (three courses for a quick lunch): trompe-l'œil egg, mirin-marinated yolk, bonito dashi, creamy infusion of emulsified smoked eel; fillet of turbot (caught by small fishing boats), pointed cabbage fondue. The food is inventive, spontaneous and attentive to market availability and seasonality. For bistro experience, head for Le Cellier and its simple, straightforward cuisine, just two houses down the street.