Desvouges

Expect a healthy dose of humour as well as top-notch bistro cuisine and 'fromages qui puent un peu' ('stinky cheeses') at this neighbourhood bistro, the passion of Jérôme Desvouges, who ditched a 17-year career in IT journalism to open his own restaurant. Sea bass roasted in honey and confit de canard cannelloni are among the treats on the creative menu.