Spitfire chef Marie shops every morning at Les Halles to find the freshest ingredients for her earthy flavour-packed cooking, and takes no culinary shortcuts. The market-driven menu changes daily, but specialities include scallops and simple roast chicken with pan gravy. The narrow stone-walled dining room is a mishmash of textures – contemporary resin chairs to antique crystal goblets – befitting the chef’s eclecticism. Reserve ahead.