Mickaël Gaignon worked with Pierre Gagnaire and Frédéric Anton before opening this pocket-size plum-and-ivory bistro in a quiet Marais street. His cooking shows the creativity of the first master chef and the attention to ingredients of the second: each dish highlights a single product, which is often organic. An example is l'oeuf bio, three soft-boiled organic eggs filled with creamed vegetables and served with toast fingers for dipping. Best value is the €45
tasting menu (€64 with matching wines), which brings you five inventive courses; there's also a weekday lunch menu for €18 (two courses) or €24 (three courses).