GLOU

When Julien Fouin, the man behind one of France’s best-known foodie magazines (Régal), decided to go into the restaurant business last December, it was bound to generate media buzz. The reason Glou continues to thrive almost a year later, is because behind the hype there’s a team that puts as much emphasis on sourcing top-quality ingredients as it does on cooking them. And that extends to the wine cellar too. Robust dishes — try the Salers beef burger – strong flavours and generous portions pull in a casually fashionable Marais media crowd and the view of the Picasso Museum opposite after dark is exquisite. Booking essential.