These Paris Restaurants Prove That There's Something New-School In an Old-School City | Bon Appétit
"Originally the seafood offshoot of a seminal natural-wine bar, this spot—now led by Belgian-Ugandan chef Olive Davoux—pairs raw and cooked seafood with bold, Asian-accented touches such as gochujang mayo, Bordier seaweed butter, and an octopus bun with XO sauce; communal tables, a lively wine program, and affordable lunch options (under €30) make it a smart, creative seafood destination." - ByChristine Muhlke
