A latecomer to catering (he started off in the music business), Arthur Hantz has adopted a no-holds barred, complex-free approach and his trendy, buzzy bistro at the foot of Montmartre gets right down to brass tacks. The formula is fiendishly effective: market-fresh ingredients, creative recipes and bags of enthusiasm with the guarantee of a slap-up meal every time! Examples include: lightly seared black pudding, salad and prunes to start; line-caught hake, carrots confit in spices, a beurre blanc and olives and a mousse of 80% cacao nibs and fleur de sel – simple, straightforward and spot on!