Astrance

Pascal Barbot and his partner Christophe Rohat took the gamble of setting up their restaurant in premises that are the stuff of legend – here, Joël Robuchon made a name for himself with Jamin! They have turned it into a slick, modern space, without for all that neglecting to pay tribute to the great chef with the Salon Joël. With his passion for produce undiminished, the chef creates innovative cuisine in which nothing is out of bounds, with a particular predilection for Asian and plant-based dishes. His fans will be ecstatic to note that his famous button mushroom millefeuille with foie gras marinated in verjuice is still on the menu. The talented maître d' can be counted on to put his guests at ease… and to find them that rare pearl among the vintages that fill the superb glass wine cellar.

Robuchon’s Old Address, Rewritten

• The room is on rue de Longchamp in the former Jamin premises, with a "Salon Joël" that nods to the history without turning it into theatre.

A Sommelier Who Actually Uses the Cellar

• The service is designed around a deep glass cellar, with staff who can pull rare bottles without making it feel ceremonial.

Asian Touches, Not a Theme

• The cooking has a clear pull towards Asian flavours and plant-based dishes, used as a tool, not a concept.

Signature ingredients

• Button mushrooms, foie gras, verjuice in the house signature millefeuille.
• Koshihikari rice used as a canvas for shellfish depth and savoury sauces.
• Oscietra caviar and seasonal citrus used in opening dishes.
• Braise and grill work across poultry, pigeon, turbot, and other mains, with small vegetable plates designed for the middle of the table.

Menus

• Lunch: Menu Dejeuner €85, Menu Saison €125
• Dinner: Menu Saison €175, Menu Astrance €285

Through-lines

• Produce-first, creative cooking with Asian and plant-forward accents, built around a main ingredient and its supporting "satellites" served to share.

Signature

• Button mushroom millefeuille with foie gras marinated in verjuice.