Caillou is a hip, modern bistro, strewn with passing nods to ‘pebbles’ (its namesake). The kitchen team prepares the food on a central table that sets the scene for their culinary show. The performance continues in the plate, with an appetising blend of flavours and textures and enticing veggie dishes. The chef doesn’t hesitate to spice up traditional recipes, flanking lobster and turbot, for example, with deftly crafted side dishes such as asparagus flan, a gutsy lobster béarnaise and a poivrade of fried artichokes. The sommelier may suggest an elegant mineral wine, echoing the establishment’s name, to pair with your food.