Jacky Ribault (Qui Plume la Lune, in the 11th arrondissement) makes no secret that he considers this Ours (bear), near the château de Vincennes, to be the pinnacle of his career. He designed it in his image, mixing volumes and shapes in a felicitous blend of wood, metal, stone and leather, creating a coherent setting for culinary creations to which he holds the key. Guaranteed to uplift, the food is rich in everything we love about this veteran chef, as talkative as he is enthusiastic: his instinctive hallmark, exquisite plating and raw inspirations that subtly underscore first-class ingredients. A proud Breton, Ribault remains true to his roots, while jazzing them up with subtle Japanese notes: monkfish cooked à la meunière and served with white Paimpol beans, emulsion of clams and watercress coulis or dashi stock served in a fish roe jelly and flanked by green zebra tomato sorbet…