Kitchen Ter, as the third of the name, after Kitchen Gallery and Kitchen Galerie Bis, but also Kitchen Earth because William Ledeuil admires his admiration, he the great lover of natural ingredients since forever.
In this third restaurant, the star is the dough, obviously exceptional, prepared by Roland Feuillas, peasant baker in Cucugnan, based on exceptional flours, from ancient wheats, and shaped with ancestral processes.
Six kinds of pasta created by both men, accompanied by Asian flavors, unique ingredients such as citrus or forgotten vegetables, and subtle broths. We always recognize the signature of William Ledeuil, unique.
Anne-Sophie Pic is the only Chef at the head of a three-star restaurant in Valencia. Her second table, in Paris, La Dame de Pic is for her as a taste of Valencia.
Anne-Sophie Pic has a passion for certain ingredients, especially those from the South that she loves so much, but she is always looking for new products to create new associations. For her, the only thing that counts is balance, the source of all the pleasures of taste, and to find it, she never ceases to explore all the ancestral or gastronomic traditions of the world. She offers here an overview of her creations and each of her Menus is a reflection of gourmet and refined cuisine. His plates are, before any tasting, a table that delights the eye.
A historic site, founded in 1766. Wine trade, prestigious winery, theater of French gastronomy, whooping cough of Maupassant, Zola, Musset or Hugo, who were among the regulars. First restaurant receiving three Michelin stars in 1933 until 1969, it is now considered a jewel in Paris.
Completely renovated to give it back its splendor of yesteryear, It now mixes eighteenth look with a decoration signed Laura Gonzalez, graphics and tableware made by Cordelia de Castellane.
Kosuke Nabeta, a young Japanese chef, does not create Westernized Japanese cuisine any more than Japanese French cuisine. Rather, it draws its inspiration from the French terroir using the Japanese aromatic register to create original agreements, original flavors, close to the fusion food. It follows the tradition of omakase, which means “I defer to you” by offering only two Menus to his guests (twenty), who agree to be surprised by settling in this vaulted cellar looking like traditional Japanese living room.
Its cuisine is based on classic dishes, but with, always, a touch of originality that makes them unique: the cake is accompanied by candied citron, asparagus of a thyme and lemon sorbet, mackerel of potato chips. avocados and marinated daikon and light cream rum baba with tonka beans … Original and delicious flavors and textures and of course a seasonally focused cuisine, lighter sauces, less salt, less sugar, less animal protein, less flour …
Under the historic glass roof of the Hotel Lutetia brought to light and in color by Fabrice Hyber or in the Art-Deco patio, the Saint-Germain is both a restaurant and a real place to live throughout the day.
The chef, Benjamin Brial, says of his cooking that it is inspired by all his travels around the world, but it also proposes to a more hurried customers an excellent Carte Bistrot.
For the Tea time, a spirit both Germanopratin and British with a selection of mini sandwiches but also very French pastries !
The Chef with Three Stars on the Monnaie de Paris website. Five adjoining lounges, elegant and chic, decorated by his friend Jean-Michel Wilmotte and adorned with paintings lent by François Pinault. For us too the feeling, or rather the certainty of living here an exceptional moment: the 18th century architecture, the view of the Louvre, the Pont des Arts or the Pont Neuf and of course a gastronomy without any other equal.
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.
Christophe Michalak, in addition to being one of the best pastry chefs in the world, likes to invent and have fun with shapes and containers. Traditional pastries called Kosmik for example, revisited in small jars that you can enjoy wherever you go. Less fat, less sugar and above all no gelatin… Here is the quintessence of tastes and textures, according to the seasonal inspiration of Christophe Michalak! With a frozen variant for Ice Kream.
But also the Klassik, its cakes for 6 or 8 people, Raspberry-Lychee Pavlova, Vanilla Tonka-Caramel Millefeuille, or the yuzu-lime meringue tart. His Cakes, chocolate and fleur de sel, caramel and pistachio or vanilla. And of course Miss K, the unmissable salt butter caramel nun from chef Christophe Michalak or the Piquillo, this crunchy biscuit topped with pepper-raspberry confit and a hint of tabasco.
CHRISTOPHE MICHALAK
8 rue du Vieux Colombier 75006 Paris 01 45 49 44 90
This is a favourite of the art galleries in the vicinity and artists bring the fun to the place. You will also meet fashionistas and writers. In the spring and summer time, the terrasse is delightful for a drink and a Sunday brunch.
