Eels

Chef Adrien Ferrand's welcoming table in the 10th Arrondissement has quickly established itself as one of the city's top contemporary French bistros. The restaurant is named after the bustling, working-class neighborhood in the heart of Paris, which is home to two of the city's largest railway stations, the Gare du Nord and Gare de L'Est. An industrial-chic backdrop for nervy and imaginative meals is created by sandblasted cast-iron pillars, antique tile floors, and exposed brick walls.

Smoked eel with Granny Smith apple, liquorice, and hazelnuts, and endive cooked with scamorza and chestnut cream are among the appetizers. Grilled quail with pattypan squash and beets, tarragon and black currant sauce, and almond brittle, as well as beef filet en croute with ceps, salsify, and a mandarin orange garnish, are among the main courses. Desserts are also excellent, such as a coconut-vanilla cream tartelette with grapefruit and parsnip marmalade.

Location: 27 rue d Hauteville, 75010 Paris

Website: www.restaurant-eels.com