Chenapan

The pair at the helm of this compact restaurant in Pigalle are chef Bruno Laporte and front-of-house manager and sommelier Florentin Fraillon, who have both graduated with honours from Ze Kitchen Galerie, William Ledeuil's "training ground"! Here, they are going from strength to strength, with dishes such as the plant-based starter (butter beans, fava beans, peas, leaves and fresh herbs) – given a boost by its rhubarb juice sauce spiced up with chilli in the style of a beurre blanc – or the delicious wheat dessert, oozing childhood nostalgia. An intimate, contemporary bistro setting with an open kitchen and pleasant service with a smile.