After a successful stint at Le Garde-Temps in Pigalle, Cameroon-born chef Pierre Siewe now runs this restaurant with a modern bistro decor, where the warm interior is subtly reminiscent of Africa. As for the food, this former mentee of Yves Camdeborde seasons his local bistronomy with African spices (djansang, pebe, turmeric and the famous Penja pepper) and ingredients (hibiscus, yam, cocoa etc). This approach lends his dishes a unique personality: the perfectly braised chuck of beef is spiced up with a coffee, caper, red onion and hibiscus mustard condiment; the classic Mont Blanc dessert is accompanied by a green peppercorn ice cream that brings a fruity, invigorating freshness to the dessert.