Winner of Le Fooding’s Best Sausage and Mash of 2017 award

At Les Arlots (multicolored mosaic tile floors, a solid wood bar, walls lined with bottles of wine, taxidermy…), chef Thomas Brachet (ex-Beef Club) uses his Audiard-style flair to turn bistronomic cooking into high art. Featured on the blackboard menu of the day during our last dinner there: wickedly good homemade terrine with tangy chutney and purslane; vibrant swordfish tartare with purple zucchini and pine nuts; followed by the house’s legendary sausage and mash; or some incredible duck breast with the first chanterelles of the season, plus carrots and turnips; before a light rice pudding with whipped cream and salted caramel sauce. Other options: eggs with black garlic mayonnaise and trout roe, veal head carpaccio, dry-aged hanger steak… // Jean Pascal

FEELING THIRSTY? Ask sommelier Tristan Renoux (ex-Siffleur de Ballons), the chef’s business partner, for advice, and he’ll help you navigate his 250-bottle-strong collection: La Cuvée de François, a Beaujolais from the family estate Le Crêt de Bine (€7 a glass), a Gavroche blanc from Ludovic Chanson (€7 a glass), a Gard grenache-cinsault from La Ferme du Cade (€34 a bottle)…

PRICE: À la carte €38-60.