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After earning acclaim at 24 years old with his tiny tapas bistro in the 11th arrondissement, gifted chef Sylvain Sendra has opened this elegant enterprise devoted to finding the meeting point between French and more far-flung cuisines. The seasonal menu features lots of organic ingredients and might include a lamb confit with sweet spices and cauliflower couscous or poached cod in sage broth with mushrooms and aioli. Finish your meal with a Vahlrona chocolate soufflé tart with coffee ice cream.