Le Chardenoux

Cyril Lignac took over Le Chardenoux in 2010 and shifted it toward the sea without touching the shell: the listed Belle Époque interior — mosaic floor, sinuous zinc bar, etched mirrors — is exactly as it stood in 1894. The kitchen now leans seafood, executed cleanly: ceviche, line-caught fish in beurre blanc, a famous millefeuille for dessert. It's the rare bistro that wears its classicism without irony, and the only Lignac address that genuinely belongs in a 11e roundup. Service is professional in the proper Parisian sense — quick, dry, attentive when you need it.