Ready to surprise and disconcert your tastebuds? Then head to this smart little bistro in the capable hands of Samuel Victori (former second chef of Passage 53). The chef devotes himself body and soul to devising flawlessly cooked and subtly seasoned dishes, rich in texture, whose intricacies he adores explaining to diners. He works solely with local suppliers, creating unusual, vibrant, even witty recipes that disrupt and whose names tickle our curiosity. A standout: “What the sea gave us” - a sublime fillet of poached seabass, whose delicate pearlescent flesh is flanked with kochihikari rice, wafer-thin slices of raw turnip and slivers of seaweed, all of which is paired with a beurre blanc made with dried bonito-flavoured dashi stock… A masterpiece of subtlety! The vibe is lively and buzzy and the soundtrack suitably trendy, without forgetting slick, seamless service, occasionally courtesy of the enthusiastic chef himself.