A vaulted basement just a stone’s throw from the banks of the Seine. Japanese-born Atsushi Tanaka honed his skills in kitchens across Europe – including a particularly formative stint under Pierre Gagnaire – and draws on a range of techniques to create bold, highly original plates characterised by intense flavours. A single oyster is served in wasabi-green lovage oil and crinkled rice and coal chips dotted with rice cream and the leaves of the oxalis plant. The irreverence continues with a funky, all-natural wine list.
4bis Rue du Cardinal Lemoine, 5th arrondissement, Paris, 75005 Paris