Nestled in a space that used to be a passage for horse-drawn cabs, this contemporary bistro has a relaxed and pleasant atmosphere. Chef Nicolas Deroche's market-fresh cuisine is based on fresh ingredients and meticulously plated: bluefin tuna medallion tartare and avocado; green asparagus, Serrano ham and fried egg; roast monkfish and Coco de Paimpol beans with tomato.