Two minutes from Place Carnot in a cobbled passageway lined in wisteria, this restaurant, which first opened in 1996, is enjoying a new lease of life in the hands of the son, Mathieu Escoffier, who also owns a fine-dining restaurant in Singapore. In a vaulted dining room adorned in wood and red leather, he signs a high-flying bistro score: classics to share (pata negra ham, pâté en croûte, foie gras, toasts of marinated sardines), enticing hotpot recipes with whole guinea fowl, shoulder of lamb, Galician beef, together with seasonal recipes. Regressive, wickedly addictive desserts (crème caramel, baba, last minute ice creams and sorbets). The knockout wine list is served in exquisite glassware. Friendly buzzy vibe.