This little bistro with a contemporary feel is tucked away in the heart of the Abbesses quarter, just off rue Lepic. The interior keeps things simple with exposed stone walls, a floor-to-ceiling window, hardwood floors and an open kitchen. At the helm is Lucas Tresse (formerly at Yves Camdeborde's Avant Comptoir), who takes inspiration from the food markets to deliver his straightforward take on contemporary cuisine. The intentionally short menu changes frequently to align with available produce and the chef's imagination: roast veal carpaccio with Caesar sauce, capers and Parmesan; lamb navarin with spring vegetables and wild garlic pistou. A reasonably priced offering for Paris, prioritising spontaneity and super-fresh ingredients.