Chef Angelo Ferrigno has opened this bistro across the street from his restaurant, CIBO. The compact space bedecked in light wood has a table d'hôte and two counters, one of which overlooks the kitchen; along one wall, wine racks are stocked with a selection of organic and natural wines from small-scale producers. Here, the chef applies the same philosophy and works with the same local suppliers. This lunchtime, the single set menu (a terrific deal!) included tomatoes from Le Pré Velot organic market gardens, trout from Crisenon fish farm and a tart made with fruit grown by Nadine Valliot. The evening à la carte menu features plates that can, but don't have to, be shared: house-made cordon bleu; courgette flower tempura; beef tataki with ginger and spring onion vinaigrette.