Designer Philippe Starck's second restaurant proves that fashion restaurants can indeed be bon (good). Starck learned a lesson from the much-ridiculed original Bon and hired respected chef Jean-Marie Amat as a consultant for both his restaurants. The result is dressed-up bistro food with southwestern French touches such as stuffed calamari with squid-ink-stained rice. Even very simple dishes like roast chicken with frites are just as they should be -- only desserts from Ladurée, which taste of the fridge, disappoint. Bon 2 is less outlandish than Bon the first, but giant chandeliers and mismatched chairs set the tone. Reservations essential. Métro: Bourse.