Basketball fans (hence the Anglo-Saxon name) Pierre Rieder and his partner Maxime Merian have created a setting typical of eastern Paris: large picture windows, rough stone walls, bistro-style tables, an open kitchen to the rear with a few spots at the counter. Pierre's creative cuisine is peppered with influences from near and far – a throwback to his former position as executive chef at the restaurants of Pierre Sang, a leader in the world of fusion food. Think skewer of king trumpet and oyster mushrooms, crunchy vegetables, peanut and nuoc-mâm vinaigrette; a gratin of confit ox cheek, macaroni, parmesan, Roscoff onions and jus court; a Tatin-style apple.