In this friendly neo-bistro, the menu doesn’t beat about the bush - it is concise, to the point and stars dishes that are as hearty and unpretentious as they are delicious. The chef’s consummate technical know-how shines through in his perfect mastery of cooking times and techniques, together with desserts that are more than worthy of a high-flying pastry chef. An example: melt-in-the-mouth shoulder of Aveyron lamb, cooked for 48hr, with girolles and courgettes, or apricots baked in floral honey with fleur de sel-laced shortbread and lavender espuma. A warm welcome and seamless, smiling service. If they are full, try L'Escapade Danton next-door for simpler, more moderately priced fare.