A long corridor leads to this restaurant set beneath a glass roof in the courtyard of an old Parisian building, where the vibe is part winter garden, part neo-industrial. The chef uses carefully selected ingredients in his cooking, which is honest and on point. The main courses (Bellota pork pluma with chimichurri sauce; Basque veal chop with Choron sauce) are designed to be shared. Well-curated wine list at quite reasonable prices.