Clémence Taillandier and Philippe Platel's bistro has a contemporary look with a very attractive old-fashioned feel (velvet banquettes, designer school chairs, brass wall light fixtures, mosaic tiling etc). In a relaxed atmosphere, the chef, who has worked at Troisgros, L'Astrance and Rozó, crafts precise cuisine that does the job and gets right down to the essentials: octopus carpaccio and Kalamata virgin olive oil (a real taste of Crete); confit of line-caught pollack, green asparagus, hay-smoked beurre blanc; strawberry tart with lemon and verbena ice cream. The flavours, the skilful cooking, the seasoning: this place ticks all the boxes! You'll be coming back for more – and the same goes for the savvily curated wine list.