In the same handsome bourgeois edifice as its parent establishment, La Patte Noire, its vintage-appointed sibling, La P’tite Patte bistro, occupies the ground-floor and its unfussy, succulent score shines the spotlight on top-drawer produce. Examples range from melt-in-the-mouth veal and poultry liver pâté served with a shallot chutney, or tapilla of Iberico pork, served with crunchy fries cooked in beef tallow. Both hunger obliterating and delicately crafted – what’s not to like?