Replacing Les Mets Chai, Maxence Cousseau and Jeanne Stella now have their own spot, where they maintain a similar vibe, blending bistronomy with share-style dining. Wine remains a highlight, with a well-curated selection of organic wines; meanwhile, the cuisine offers a contemporary take on Normandy: Andouille sausage and Normandy Camembert cromesquis, brunoise of apples flambéed with Calvados and a cider-reduced cream, a quickly seared pollock fillet, raw zucchini and fennel, red onion pickles and yuzu lemon gel, low-temperature-cooked poultry, tarragon-infused pea purée, glazed peas in poultry jus with a buckwheat tuile, and a selection of rhubarb and yogurt ice cream.