International
Vaisseau: Adrien Cachot's new restaurant just opened
Revealed by the 2020 edition of Top Chef, Adrien Cachot has left his mark on both minds and palates. Three years later, he is putting his know-how to work at Vaisseau, his new Parisian restaurant.
It's about time! After excelling during his residency at Le Perchoir, the Top Chef darling is opening his restaurant in Paris's XI arrondissement."After 3 years of waiting, beautiful travels and great adventures as a team, it's time for us to move up a gear!" he wrote on his Instagram account. "Us" is his partner Emie Wada, and his meticulously chosen team. "My close circle consists ofAdrien Lopes, the sous-chef, Emine Drissa, the pastry chef, who have been following me for three years, Gratien Leroy, who was on Top Chef with me, and Benjamin Arnaboldi, the first person I met in the kitchen in Paris." he explained in the columns of Time Out.
Blind tasting
Vaisseau, 35 rue de Faidherbe in Paris, is the promise of a singular gustatory journey. "As soon as I taste something new, I file it away in a corner of my mind and I can find it again to incorporate into a dish. For me, a soup is a texture, a flavor, a piece of a recipe ", confides the chef. This new sanctuary of gastronomy is guaranteed to be full of surprises.
Not least with a blind menu. A unique way of offering an original culinary experience. Entitled "Quoi" at lunchtime and "N'importe quoi" in the evening, this menu gives free rein to the chef's creativity, but also counters preconceptions. Well-known for working with unusual products, such as offal, the chef prefers to keep them secret until service.
Sublime dishes
At Vaisseau, with its uncluttered decor, the plate is king"with the light falling on the dishes like in a theater". But, he assures us, it's not enough to create a stuffy atmosphere. If you hope to taste Adrien Cachot's creations blind, you'll have to be patient. Bookings opened on December 5, but are now closed.
These news might interest you
When chefs take to the high seas
Cruise ships and gastronomy form a well-known duo. Both have been sailing the horizon since the early 20th century. Today, while the sector seems to be experiencing neither crisis nor slowdown, cruise lines are increasingly calling on chefs whose careers are already well established on land, to appeal to an inevitably volatile clientele.
Singapore, the food fan zone
Morning, noon and night - in fact, at any time of day - you'll find something to satisfy your appetite in Singapore. Gastro, bistro, tradi, cuisines from all over the world... there's something for every taste and every budget, and in a single day you can shamelessly move from street food to world-renowned gourmet restaurants. Immerse yourself in a cosmopolitan city-state, where eating is a leisure activity that everyone, whatever their status, takes very seriously.Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
