Between Saint-Lazare and Pigalle, it's the chef and the decor that evolve throughout the year. Rencontre brings together a chef and an artist for the duration of a season to create a unique culinary and artistic experience. The concept combines creativity and fresh produce with excellent value for money. During his residency, William Denys created a cuisine in which condiments play a central role, adding depth and depth. Grilled octopus with lemon confit cream and mandarin pepper gel, or mushroom vol-au-vent with chestnut cream, jus corsé and salsa verde, illustrate this quest for balance. The well-constructed cellar favors classic, high-quality wines.
Chef
