OBBO

Antoine Gaudin, previously Alexandre Couillon's pastry chef, and his associate, sommelier and front-of-house manager, Guillaume Claireau, have opened this restaurant-cum-wine bar, where good food and good wine (200 references) go hand in hand. The deceptively casual chef rolls out a banquet of happy combinations and tasty sauces: the carrot, ginger and honey jus on the glazed carrots, served as a starter, is full of oomph, while the satay sauce on the fillet of mullet brilliantly sublimes the fish. The creamy oatmeal dessert is decisive proof that the chef has not lost his touch. In the evening, the menu focuses on dishes to share.