At the end of a long corridor, beneath a glass roof in the courtyard of an old Parisian building, this restaurant exudes a vibe that is part winter garden, part neo-industrial atelier. The chef works wholeheartedly and effectively to transform carefully selected ingredients: meagre ceviche with kombu and peach with tarragon; riz au lait with coconut, exotic fruits, Thai basil and buckwheat. The main courses (pluma de bellota pork with chimichurri sauce; Basque veal chop with Choron sauce – tomato-spiked Béarnaise) are designed for sharing. Well-curated and reasonably priced wine list.