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Saturne Restaurant Review: Chef Sven Chartier presides over Saturne with Ewen Lemoigne, who is in charge of the decanters. The restaurant features two rooms with tables, a bar and shelves all made from beautiful solid wood by Basque craftsmen. The first room is designed to be a bistro, with a comprehensive menu of charcuterie, marinated fish, carpaccio and a daily special. Prices range between €12 and €15 and no reservations are taken. In the open kitchen of the second dining room, Chartier pampers his products and delicately works them with precision and simplicity. He bans all that could alter their nature and uses almost no sauces. His dishes are the work of a very good artisan: col-vert duck and foie gras brioche with mesclun salad, and chipirones a la plancha (grilled squid) with eggplant, tomato and slices of red onion and a dash of olive oil, basil and fleur de sel. Sarthe-raised Guinea fowl with crispy skin and moist, tender flesh is topped with coarse salt and tarragon leaves and served with grilled corn prepared with rapeseed oil, a half shallot and a whole leek. The originality in his treatment of vegetables is indicative of his past experience with chef Alain Passard, who is famous for his vegetarian inclination. Lemoigne is apt at selecting wines to match this “natural” cuisine, for instance, a Beaujolais-Villages "La Bonne Pioche" 2008 made with certified organic grapes. The precise service is meant to not distract the diner’s attention from the quality of the products.