Have a light bite at a spot that feels part country cafe and part sophisticated salon. The hybrid mood lingers in your plate and your glass. The lunch and dinner menus are a joint creation from Florent Ciccoli, chef-owner of Jones (11th arr.), and Maori Murota, visionary caterer.

The oysters are Fines de Claire with lemon, coriander, and rice powder; the “noodle soup” has pork breast, the curry has yellow vegetables and soy rice; and the pepper beef tartare is served with peanuts and match stick potatoes. A selection of carefully chose natural wines are added to this unique menu.