Established on a former brownfield, the restaurant’s conversion has preserved its glorious industrial heritage: red-brick walls dating from 1904 and metal framework. Orchestrated by chef Marc-André Jetté, the house specialty is wood-fired cooking (even the desserts!) and fresh, cherry-picked ingredients. The result is a mouthwatering lineup, depicted by house-made agnolotti, celeriac and Louis d’Or cheese, wood-fired duck, roasted whole with quince and braised hispi cabbage, or barbecued, hay-perfumed pear with oats. The 700+-strong wine list, curated by award-winning sommelier, Hugo Duchesne, is definitely worth writing home about and the front-of-house demonstrates an irresistible mix of spot-on precision and warm hospitality.