Vaisseau

Chef Adrien Cachot has been a familiar face since appearing on French TV's Top Chef in 2020. In a space with a minimalist decor and intimate atmosphere, the chef puts his creativity to the test, creating dishes that often feature unexpected pairings, such as the show-stopping "Cachot e pepe" mochi, prepared in the manner of a pepper and citrus risotto! He also has a penchant for less conventional ingredients, such as offal, which contribute unusual textures. Finally, another characteristic of his cuisine is the marriage of surf and turf, with dishes such as his superb black ruff, a fish from the Mediterranean seabed, judiciously combined with tripe and vin jaune. Over the course of a carte blanche menu that is unapologetically playful, a singular culinary personality emerges, shaking things up and winning diners over from start to finish.