Taratata Bistrot

The attitude is not ‘whatever’ (the closest translation of the French taratata) in this kitchen: chefs Philippe Nouzillat and Bertrand Raguin have joined forces to bring us some of France’s best-loved dishes, and some of their own creations, in a relaxed setting. The restaurant’s dark-stained wooden interior is held together by classically Parisian black-and-white chequered floors, four-seater tables and red-padded leather booth seats. Dining on thecassolette (stew) of escargots, oven-baked pig trotters and Toulouse sausage transports one back to a meal at a streetside eatery in Montmartre. Three-course set lunch $32++.