It is clear to see that chef Gabriel Gras Fernandez and pastry chef Jorice Sardain are passionate about food. In their compact restaurant on a pedestrian street in Montmartre (where more and more interesting restaurants are popping up), they work in tandem to create their clever take on seasonal cuisine in the from of carefully crafted dishes: oyster mushrooms, coffee sabayon, parsley, brioche; corn-fed chicken, butternut squash, endive, orange; and a stunning chocolate dessert with an array of textures.