At the counter, it’s hard to keep your eyes on your plate. Behind the open kitchen, the chefs move with calm precision: tasting, adjusting, grilling, plating. Trained at Ferrandi and having worked in Guy Savoy’s kitchens, Yann Placet creates seasonal cuisine with subtle Japanese influences. The barbecued white asparagus captivates with the subtlety of its seasonings, while the veal tenderloin prioritizes precision over showmanship. In the glass, independent winemakers carry on this same philosophy. With its attentive service, warm atmosphere, and €32 lunch menu, this spot is one of the neighborhood’s delightful surprises.
Yann Placet Chef
