Comme Cochons restaurant in Paris' newly-cool 12th arrondissement with its converted warehouses and chic boutiques is a gastronomic surprise. The charming exterior may resemble many other bistros with its corner location, pretty terrace, the bar at the front with its big screen for the footie. But as you pass the open kitchen on your way to the dining room, you may get a scent of what is to come. Chef Jean-Michel Bourgouin, one of the 'three little pigs' who are the establishment's patrons, creates divine market-led French cuisine from his tiny kitchen, beautifully presented and charmingly served. The daily-changing slate includes roughly half a dozen each of imaginative starters, mains and desserts, things like millefeuille of aubergine, whole roast seabass with fennel or fillet of kangaroo with pepper sauce, tulip of red fruits with pistachio mousse. A rich wine list accompanies the menu, and you'll enjoy jazz on Thursdays and brunch on Sundays. Super.
