After ditching his job in marketing, Lucas Guiniot donned an apron to open the sandwich shop of his dreams, a sort of seventies-tinged bread den (smoked plastic and metal chairs, walnut counter, orange banquette). Alongside Younes Brunet-Khay, he spins out mouthwatering, globetrotting fillings wedged between slices from the neighboring Antoinette bakery. Case in point: the pulled Birria beef sandwich – compact, plump and incredibly tender – layered with scamorza, creamed corn, coleslaw and a lemony salsa verde, all pressed between two golden slabs of toasted shokupan. On the side, a summer-bright salad: roasted peaches, stracciatella sourced from Puglia by the Lyon-based Olio di Serra, cucumber, sun-dried and cherry tomatoes, plus a slick of punchy green sauce (dill, cider vinegar, sugar, olive oil). To close? A simple dark chocolate cookie sprinkled with fleur de sel. Sandwich fatigue? Each week, the chef creates a dish of the moment, like rigatoni with creamed zucchini and fennel sausage, buried under a snowfall of Parmesan. · Ama Pola

FEELING THIRSTY? Classic Umà and Charitea sodas (€4 for 330 ml); a few natural wines (€6 a glass, €28 a bottle), including a Gaillac white from Domaine des V Peyres; an IPA from Brussels Beer Project (€5 for 330 ml); or a Savoyard cider from Les Pentes micro-cidery (€5 for 330 ml).

PRICE: Sandwiches €6-12, dishes €11-12, sides €4-5, desserts €3.50-5, set menus €15-18.