Damien Muller, a fisherman and fishmonger (owner of Poissonnerie Saint-Christophe), runs an open-air restaurant in the courtyard garden of his childhood home. The concept is simple: at lunchtime, a single set menu based on the catch of the day; in the evening, a seafood menu with more elaborate dishes, lobster or sushi. The fish is killed according to the ikejime method, said to bring out its full flavour. The ingredients – needless to say ultra-fresh – and the deft technique underpinning his work promise dining pleasure and conviviality. Save room for the chocolate mousse!