Kudos to chef William Lidueil, he has managed to infuse Asian ingredients namely Japanese and Thai successful into his cusine. When we arrived at the restaurant, the maitre'd spoke fluent English and guided us swiftly to our table without a glitch. This is the only restaurant we have visited in Paris which served us warm bread. I liked the attention to details. We had the privilege to be sitted next to the open view kitchen to see the trainee chefs at work. Chef W was standing right outside the kitchen watching over the action inside. Unhurriedly, our meal was plated properly but could use a little more finesse from the apparent apprentice effort. The ingredients used were fresh and appropriate. Chef W style is very similar to Sydney Rock Pool's chef Neil Perry. Healthy dose of influence from Thai and Japanese. Both at the top of their game.
A dish worthy of special mention; their home made wasabi milk ice cream is so smooth with just the right tinge of wasabi root to lift the palate. Dinner was 85 Eur for a one Michelin star restaurant. I say please make your reservation now if you are making your way to Paris!
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.