In this friendly neoteric bistro, the menu doesn’t beat about the bush - it is concise, spot on and stars dishes that are as hearty and wholesome as they are delicious. The chef’s authentic culinary expertise shines through in his mastery of timing and technique, without forgetting the 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 a lavender espuma. A warm welcome, seamless, smiling service and a tempting cast of Gallic vintages. If they are full, try L'Escapade Danton next-door for simpler, more moderately priced fare.