You'll enter with an open mind, curious to gauge the promise of contemporary Franco-Chinese gastronomy, which you'll discover through a €58 tasting menu or a selection of à la carte dishes. The space, elegant without ostentation, blends Parisian urbanity with touches of discreet Asian folklore. The welcome takes a few minutes to adjust to (surprising in an entirely open room), but the service quickly reveals a warm, committed team. The presence of the dining room manager, also co-owner, adds a more professional dimension: his mastery of products and food and wine pairings adds depth to the experience. In the kitchen, cognac-glazed pork aptly illustrates the dialogue between French terroir and Chinese technique, while mapo tofu retains its aromatic depth without succumbing to spicy caricature. Yellowtail, eggplant and vegetables dotted with goji berries reflect a constant quest for balance between freshness, texture and clarity. Nothing demonstrative, but regular precision. Presentation remains sober, sometimes to the detriment of a certain visual sparkle. The mismatched crockery (and, even more regrettably, a chipped plate) creates a slight discrepancy with the gastronomic ambition claimed. The wine list confirms a fine personality: sharp Jura, committed Savoie, demanding Loire, serious Burgundy, heritage Bordeaux with old vintages. A structured offering of sakes and baijiu reinforces this singularity and nurtures cultural dialogue. The Chichipanpan baba closes the meal on a warm note of mischievous identity.
Samuel Lee Chef
