Alexandre Bourdas has picked up two Michelin stars for his clever, exquisite cuisine that trades on his parentage (father from Normandy, mother from Aveyron) and a deep love of Japan. In a minimalist interior lined with exposed brick walls, Bourdas offers only two menus—one is five courses, the other eight—both of which regularly change. Fish is the focus: a John Dory filet comes with tempura kale, pumpkin purée, and a sharp Japanese ponzu sauce. Whichever menu you choose, save room for the copious desserts.