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Chef Sylvain Sendra played to a full house every night at his little bistro Le Temps au Temps near the Bastille before moving to this larger space near Notre Dame. The sleek space brings together all the elements that make for a successful bistro today: a long table d'hôtes, a bar for solo meals or quick bites, and a reasonably priced, market-inspired menu. Not everything is a wild success, but it's hard to fault a chef who so often hits the mark, in dishes such as squid-ink risotto with clams, botargo (dried mullet roe) and tomato.