Le Pastaga restaurant is the newest brainchild of Chef Martin Juneau and of Louis-Philippe Breton. Pastaga is halfway between a Parisian wine bar and a local bistro. Inspired by the tradition of the aperitif in the South of France (pastaga means pastis in the slang of Marseilles), Pastaga opens at “quarter to four pm, pastis time.” Local and seasonal products inspire the menu, made up of 10 shareable dishes. On it you will find blood sausage tart, crispy pork belly – a dish that made Juneau’s reputation – also ham with parsley, crude beets and homemade crackers. The wine list presents natural wines exclusively, including many offered by the glass. Pastry Chef Isabelle Leroux’s desserts are also worth the detour, especially the carrot cake inspired by Martin’s grandmother’s recipe.