This old building, whose oldest stones date back to the 13C, has plenty of historical charm (exposed beams and stonework, vaulted cellar that can be rented out for private events) – the open kitchen behind its glass partition and the gorgeous rough-hewn wooden tables add just the right contemporary touch. The chef-patron, who has worked in a number of fine Parisian establishments, serves up some delicious small plates in a bistronomy vein at lunchtime (eg burrata with truffle and beetroot condiment; sea bream with baba ganoush), and more extravagant fare in the evening.