Bistro in St-Germain & Les Invalides

A minimalist, 1950s ambience cocoons discerning diners at Plume ('Feather'), the stylish neobistro of talented young Tunisian chef Youssef Gastli. His modern French cuisine translates as scallops with celeriac and horseradish perhaps, or fish of the day with wild rice, saffron, wild herbs and poutargue (cured fish roe), complemented by a fantastic wine list featuring wholly organic, biodynamic or natural wines.