Flaubert, a real bistro

This was the first of superstarry-chef Michel Rostang's bistros, and as it was set in an old epicerie, or spice shop, next to a temple of gastronomy, it was christened the 'bistro next door'. This is the ideal of what a bistro should be, with classic bistro decor, wicker chairs for outside dining, wooden ones for indoors, paprika-coloured walls and white table linens. The menu is sort of turbo-charged bistro cooking with Rostang's trademark intensity of flavours. Try starter of marinated mackeral with mushrooms, carrots and mesclun, main course of Pyrenees lamb with crumble crust and parmesan shortbread biscuit, and pudding of chocolate cup, a classic of Rostang's own.