At Ohad Amzallag's restaurant a stone's throw from Place de la République, diners sample his cooking in convivial fashion, all seated at a large marble table d'hôte. The Israeli chef serves Middle Eastern-influenced cuisine that gives pride of place to seafood ingredients and fermented vegetables, such as oyster cream with mint granita, chilli and koshu; lobster and agnolotti with ricotta, spinach and sage cream; and a delicious cheesecake with caramelised garum.