This restaurant in Pigalle pays tribute to the land and those who work it. The youthful chef cultivates culinary eclecticism, seamlessly segueing from one style of cuisine to another and from traditional to modern fare. The enticing names of the dishes live up to their promise: duck, foie gras and pork pâté en croûte; farm-raised guinea fowl cooked two ways with herby aubergine and cherries in red wine vinegar; Tanzanian dark chocolate mousse with coffee-hazelnut praline and coffee ice cream. Wallet-friendly lunch set menu; tasting menu and à la carte in the evening.