In a Normandy-style outbuilding just across from his restaurant Le Pré Catelan, Frédéric Anton has decided to open this more affordable but equally high-quality eatery with a carefully crafted menu. The Lorraine-born Meilleur Ouvrier de France pays homage to the classics of the bistro repertoire, with simple, generous dishes such as black pudding, kidneys, cod with beurre blanc and a delightfully nostalgic pear Melba! The long narrow dining room with exposed beams exudes a cosy, rustic charm with its vintage decor and old-school tableware.