L'Assiette

The instinct to feed at L'Assiette is an abundant and delectable one. So start small, with an oxtail terrine, tender and strongly-flavoured, or an outstanding tartare of firm blue prawns, mixed with olives and a few pine nuts, which goes perfectly with a glass of Petit Cablis. Then on to more serious things. For smaller appetites, perfectly cooked roasted maigre ('croaker', a sea bass-like white fish) with a saffron risotto, balanced and full of flavour, would be the perfect choice. Greedier types, head straight for the must-have dish at L’Assiette: the unmissable house cassoulet from chef David Rathgeber. Rathgeber, a former member of Alain Ducasse’s team and member, since 2010, of l’Académie Universelle du Cassoulet (yes, really), has created a mixture of duck confit, slices of pork, garlic sausage, lamb neck, thick sausage and Mogettes de Vendée white beans. This reinvention of a classic dish is a runaway success, and should satisfy any appetite.

There are set menus at €23 (starter, main and dessert), opening up this top quality cooking to slenderer wallets. If you’re not on a budget, add in a supplementary dessert – the chef’s excellent floating island, or a melting chocolate fondant.

This restaurant serves one of Time Out's 50 best dishes in Paris. Click here to see the full list.