A stone's throw from the Marché d'Aligre, the stylish dark blue façade of this restaurant conceals a vintage interior with a smattering of Art Deco details. A talented couple is at the helm: Frédéric Lorimier in the kitchen and Camille Gouyer front of house. With an impressive track record of working with the greats (not least Arnaud Donckele in Saint-Tropez), the chef crafts his dishes meticulously, almost surgically. Think seasonal produce, flawless technique and exquisitely aromatic sauces, eg line-caught catfish meunière, pea ragout, stuffed morels and a sauce made with the peapods and vin jaune, or roast chicken supreme, grilled green asparagus and creamy wild garlic braising jus.