Sellae (‘chair’ in Latin) is the other restaurant of Thibault Sombardier, who also operates Mensae (‘table’) in the 19th. The chef rolls out nostalgic bistro fare, chalked up on a blackboard, with a distinct penchant for the South of France. In a suitably bistro-style interior, you will sample top-notch ingredients, crafted lovingly and expertly: ravioles of snails in a herb butter; confit pork cheeks, mash and parmesan. The chef’s signature dessert is warm chocolate mousse, vanilla ice cream and crumble spiked with fleur de sel. The lunchtime menu is a steal!