Young Japanese Chef Takayuki Honjo concocted a unique menu with French – Japanese flavours based on vegetables, fish and seafood. A choice that allows him to daily select the best products at the finest local French producers, he says, and to transcend their flavours in his kitchen.
Koji Ada, a Michelin starred Chef, is a lover of the gastronomy of France and of his native Japan. Adepts come to enjoy this cultural, culinary and aesthetic melting pot. His cuisine is Japanese, crossed with French influences. More importantly, he only uses noble products from the French terroir. The unique menu is made of 11 dishes following the Omakasse tradition.
Welcome to a true lab of flavours with an open kitchen allowing to observe each dish being prepared. The cuisine is gastronomic but its core value remains creativity. It is therefore possible to taste a little bit of everything as all the star dishes are offered in a small portion version.
Daughter, granddaughter and great granddaughter of cooks, Hélène Darroze became a chef at a stroke of heart. From her native Landes, she kept the taste of simple and true products. She cooks what she likes, as she likes, dishes of instinct, incredibly inventive, which propelled her very quickly to the top. At Marsan, its iconic dishes are oyster-flavored glazed caviar oysters and tandoori lobster, accompanied by citrus carrot mousseline and a reduction of lampong pepper and fresh coriander.
Sven Chartier is one of these young Chefs Parisians has their eyes on. His credo is to work on texture in all departments: cuisine, products, wine, all the way up to the restaurant setting; everything at saturne is a tribute to nature, starting with the name, an anagram of the word. ‘It’s true but not only’, says the Chef. ‘Saturn is also the Roman God of winegrowers and the protector of sowing seeds, so this name is highly symbolical’. Sven Chartier works together with a very well versed sommelier.
An original place created by Toyomitsu Nakayama, former head of the Issé canteen, rue Sainte-Anne, then personal cook of Kenzo Takada. A gourmet and surprising cuisine that combines Japanese and French flavors, always focusing on fish and seafood. The menu changes daily depending on the market and the Chef’s desires and on Monday night it is a menu. Japanese white.
This is a place imagined by Pierre Gagnaire and dedicated to the sea : fish, seafood, urchins and oysters of all kinds, cooked in a myriad of ways with only one meat dish a day! The interior design imagined by Christian Ghion is also a success, making us feel at a famous chef’s restaurant but keeping the atmosphere simple.
Yves Camdeborde is certainly one of the chefs most in the public eye at the moment. He is the one who reached a compromise between Gastronomie and the Bistrot spirit, without being interested in stars and other awards. Here everything is simplified compared to any other gastronomic restaurant : the decor, the service, the food, but most of all the quality of the products. A place where you have to book a few months ahead.
Built on the remains of the Grands Augustins, the Relais Louis XIII offers a traditional and gastronomic cuisine. Chef Manuel Martinez follows the century-old principles of French gastronomy only leaving aside what appears irrelevant to him nowadays. Perfectly mastered haute cuisine.
Alain Passard gave him the taste for magnifying vegetables and his mentor Marc Veyrat went even further by teaching him how to cook herbs, flowers and roots….Travels completed his experience. David Toutain’s recipe to blow our minds? Playing with textures, colours, twisting products, making bold associations, hinting at molecular cuisine and offering divine food and wine combinations.
Dining at the Tour d’Argent is bound to be a unique moment : the place is utterly magical and mythical even among the finest Parisian restaurants, but the pressed duck and the wine cellar, one of the wealthiest and most sophisticated in France are truly fabulous and anything but a mythe !
Alain Passard is passionate about vegetables, which he grows in his three kitchen gardens in Sarthe and Eure and which his culinary art transcends, together with carefully selected seafood and meats roasted the traditional way, for long hours. A true symphony of flavours, with a magnificent wine cellar.
