The bistronomy movement, described loosely, is made of talented young chefs cooking ambitious, risky food in decidedly casual, cool dining rooms. At his restaurant on Avenue Parmentier, ranked among the top restaurants in the world, self-taught Basque Chef Inaki Aizpitarte’s work has made him one of the most visible figures in the movement. While the vintage dining room buzzes with an artsy, black-dressed crowd, the prix-frixe dinner menu is modern and deconstructed, boasting an uncanny blend of unexpected ingredients. The imaginative menu embraces global influences and a cooking style bordering on fusion: spices are used throughout, often in place of salt.