Chefs Candice Brée and Margaux Baju have turned a former vegetarian canteen into a gallery of Parisian good taste: mid-century banquettes, vintage cutlery, and a menu that plays sweet against savory with real precision. Think scallop crudo with mandarin marmalade, artichoke-tonka ravioli, and a célerimisù that actually works. Natural wines, warm service, and a bathroom mosaic worth the trip.