After a period of purgatory, this hip establishment in Rue de Paradis is back in favour thanks to an enthusiastic young chef who fell in love with haute cuisine after an internship with Alain Passard. Rébecca Beaufour consummately crafts fiendishly flavoursome bistronomic dishes, such as lobster and king prawn ravioles or crisp sweetbread served with squash and apple caramel. The house also offers a range of dishes to share, like pigeon or whole seabream cooked in salt.