Yoshinori

Rating: 14
Author: Gault&Millau

75006 PARIS

14/20
Chef's Restaurant

3 PHOTOS

Chef: Yoshinori Morié

Budget (€)

Indicative price per person (excl. drinks)

68 to 150

Gault&Millau's review 2026

The house may not look like much from the outside, but Yoshinori Morié's cuisine is refined, aesthetically pleasing and delicate. In this sober setting with discreet, pleasant service, the finest products are on show, and for a good cause: Utah Beach combawa oysters, purple and green radishes, with their fresh iodine, trout from the Basque region, broccoli, fir condiment, oxalis and trout roe. A fine marriage of land and sea, typical of the chef's cuisine, veal and abalone tartare, Piedmont hazelnuts, topped with shavings of cauliflower and burnet, before scallops in an almond milk and Cevennes onion mousseline, trumpet of death and langoustine jus. Tender veal chop, eglantine, shallots, sheep's trotters and chickweed precede a light, gourmet dessert of coconut agastache pumpkin. Very friendly service, classic cellar with a few contemporary references (Ganevat, Kreydenweiss...).