At Philipe Bélissent and Jérôme Cobou’s (L’hotel) Cobéa, you can enjoy meals a la carte, with a variety of hors d’oeuvres and tasting menus. Each course is paired with wines chosen by Cobou, and dishes comprise seasonal products and reworked classics, including duck with beetroot, venison with autumn vegetables and scallops with chestnut and banana. The Montparnasse newcomer sports a classical look, with an antique zinc bar and spacious tables, large windows and hand-carved chairs.