Opened by a seasoned fondue pro (Didier, who perfected his trade at his own Parisian fondue spot for 13 years), the small, skinny space is decked in white and red, spotted with two-person tables and set up for serving one food and one food only: bubbling cauldrons of cheese, oil and chocolate.

This is pretty much all you need to know: arrive with a bottle of Veuve tucked gently under one arm and a backup bottle of pinot noir under the other. Start with cheese, move to meat, finish with chocolate.