À Contre Sens’ stylish interior and serene atmosphere belie the hotbed of seething creativity happening in the kitchen. Under the helm of chef Anthony Caillot, meals are thoughtfully crafted and superbly presented. Expect dishes such as seaweed risotto with apple and coriander or veal rubbed with herbs, endive and ham.
Given the quality, À Contre Sens is remarkably affordable, especially at lunchtime.