Hip is Crab Club without a doubt. But that’s not the reason we visited. I adore fresh crab. Reason enough? I think so. Owner Philippe Emanuelli has Breton-French roots and chose to focus on fresh, surprising and rare seafood. You enter on the side of the restaurant, and pass by the open kitchen where a bunch of cool young people under the lead of chef Yoth Ondara (chef from the South of France with Thai-Chinese roots) is preparing the food. Don’t expect a fancy expensive designed location. Crab Club looks more like a tiny school refter or a small wine cellar of a monastery. The entire deco is rough, concrete floors and stairs, wooden vintage tables with benches and subdued light. We visited Crab Club with friends and we all liked the no-fuzz vibe, the ‘je ne sais quoi’ service and the ‘I did not care’ deco which looks rather poetic and 100% right. The main idea is to share the food that comes randomly on the table presented on large ‘grandma-like’ plates. We started with a gin …