A corridor leads to this restaurant, established beneath a glass roof in the courtyard of an old Parisian building, whose vibe is part winter garden, part neo-industrial. Youthful Louis Gallet works wholeheartedly and effectively to transform carefully selected ingredients: egg parfait, lemon confit-flavoured houmous; barbecued Simmental steak, Choron sauce; chocolate and blackcurrant-flavoured sponge cake. The main dishes are to share (bellota pork, chimichurri sauce; Basque veal cutlet with Choron sauce). Well-curated, sensibly priced wine list.