La Bourse et la Vie

Under the reliable direction of Daniel Rose (the American chef behind Spring) and right-hand man Harry Johnson, this jolly little address has impressively managed to stand out on the already crowded Parisian bistro scene. The two chefs brilliantly blend traditional French cooking with bolder, more original recipes, offering a small, careful selection of dishes like a sweetish beetroot salad with smoked eel, crème fraîche and raifort (a sharper version of Ukrainian borscht soup), or a well-seasoned steak cooked in Armagnac with perfectly cooked chips and an anchovy salad with vinaigrette. Such exquisite creations unfortunately come at a price, and the bill can add up quite quickly (think €45 per head for food and drink at lunchtime).

TRANSLATION: HUW OLIVER