Good morning, England! Following in the footsteps of Ten Belles, L’Entente and The Cambridge Public House, Project Sausage joins the cohort of British-Parisian spots. In his ultra-functional lab (white walls, ordinary tiling, blinding neon lights), chef David John Kelly (formerly Le 6 Paul Bert) shows off his most beautiful Franglais with a homage to hearty pub grub and breakfasts. On the menu, all made in house (except the bread, from Petit Grain): a “House classic” sarnie fully loaded with roast beef, caramelized red onion, arugula and horseradish mayo in soft sandwich bread; beetroot salad with a ginger-cilantro twist; and among the pastries that are part of the project, robust pork pies dunked in a roasted plum/chipotle ketchup, sausage rolls with fennel seeds and onions, and scotch eggs on Saturday. Sorry vegetarians. //Anna Kirpad

THE HIDDEN GEM: The flapjack, an oat bar made with butter, brown sugar and soft golden syrup (€4).