Between the Palais Royal gardens and Avenue de l’Opéra, climb on board this handsome dining vessel, whose light wooden fixtures and vintage interior are evocative of a cruise ship. The chef has carte blanche to work with line-caught fish and the catch of small fishing boats that arrive straight from Noirmoutier and Brittany. Examples include fish bone stock enhanced by a parmesan emulsion or langoustine stock perfumed with herbs and ginger to delicately underscore a juicy fresh lobster and prawn raviole or roast monkfish.