In one of the most bookish streets of the scholarly St André des Arts neighbourhood, Oktobre is warm and welcoming like an Indian summer. The chef's pantry is stocked with only the finest, painstakingly sourced produce (he buys some animals whole). He takes a fresh, delicate, natural approach to cooking, deftly seasoning his dishes with varied spices and Asian accents. Examples: scallops, puntarelle, a shellfish and buckwheat butter and a lemon-caper seasoning; Blanc de l’Ouest piglet, gnocchi, pumpkin and button mushrooms, onion-miso seasoning, green curry Thai jus; caramelised apple, almond praliné, herby cider sorbet and buckwheat.