On the coattails of Mensae ("table" in Latin) in the 19th arrondissement comes Sellae ("chair"). Another restaurant in the Thibault Sombardier stable, it has a bistro-style interior. The chef cooks up modern, seasonal cuisine, with a penchant for the South of France and above all for indulgence! Fine produce is prepared with real know-how: snail ravioli with herb butter; chanterelle and parmesan risotto; and the chef's signature dessert, warm chocolate mousse, vanilla ice cream and fleur de sel crumble...