Citrons et Huitres
With a name that translates to "lemons and oysters," this compact oyster bar—a notable addition to Pigalle's thriving food scene—is the perfect stop for a casual apéro of succulent oysters (imported daily from coastal France) and a glass of crisp vin blanc. But don't resist the urge to stay for dinner: the wildly creative chef (also a chef at the beautiful Hotel Rochechouart next door) presents beautiful small seafood dishes (think cured sardines, crab rolls on brioche, and house-smoked salmon) flecked with fresh flowers and herbs.