L'Epi Dupin

"The five main-course options may include skate with slow-cooked orange- and coriander-spiked fennel, sautéed scallops with meltingly tender leeks in citrus vinaigrette, or a spiced skirt steak in a rich red-wine sauce."

"The stability and ingenuity of François Pasteau’s kitchen is attested to by the large, loyal following that makes it impossible to eat here without a reservation."

"Well-deserved praise has been heaped on young Francois Pasteau'€™s cooking." Full review

"Stonework, half-timbers and exposed beams provide the welcoming setting for delicious cuisine that offers a new take on tradition." Full review

"This friendly bistro in an untouristy comer reliably serves up what Parisians really want: high-quality, seasonal food with imaginative touches, but nothing too crazy."

"Lively bistro, fresh products and creative cooking."

"Environmentally conscious chef François Pasteau chooses his ingredients primarily because they go easy on the planet – and luckily, his cooking is as good as his ethics." Full review

"L'Épi Dupin has become the Dupin and François Pasteau has handed over the reins to Nathan Helo (from Rostang), but the establishment’s founding ecological and locavore philosophy has not changed: locally sourced fruit and vegetables, recycling of organic waste and drinking water filtered on site, etc." Full review