Fleur de Pavé

At this restaurant that is firmly rooted in the zeitgeist, chef Sylvain Sendra pursues his fascinating culinary process with his usual enthusiasm and flair. He whips up modern dishes that draw inspiration from all over the world, featuring deceptively spontaneous plating and blue-ribbon ingredients, most notably the very exclusive vegetables from the kitchen garden of Asafumi Yamashita (market gardener in Yvelines in the Greater Paris area). Rather than bowl us over with flashy technique, the chef seeks to lay the emphasis squarely on flavours and delivering on the menu's promises. For a restaurant of this size, the quality of the wine list is striking: connoisseurs might like to plump for one of the rare bottles from the selection.

Culinary Influences from Peru and Japan

• Chef Sylvain Sendra draws inspiration from his travels, particularly from Peru and Japan, emphasizing intention and balance in his cooking.

Focus on Textures and Acidity

• The restaurant places a strong emphasis on contrasts of textures and the balance between acidity and gourmet flavors, showcasing a meticulous approach to culinary artistry.

Partnership with Local Farmers

• Fleur de Pavé collaborates with Yashamita's Farm, an exceptional gardener in Yvelines, ensuring fresh and high-quality ingredients for their dishes.

Signature Ingredients

• Peruvian ingredients: The restaurant emphasizes the use of fresh and vibrant ingredients from Peru, reflecting the chef's passion for the country's culinary traditions.
• Japanese ingredients: Influences from Japan are evident in the precision of cooking and the balance of flavors, showcasing ingredients like miso and various seafood.
• Huile Infusée: A signature infused oil used to enhance the flavors of dishes, showcasing the chef's attention to detail and flavor profiles.
• Mignardises: These small, exquisite pastries served at the end of the meal highlight the restaurant's commitment to dessert artistry and balance.
• Vegetables from Yashamita's Farm: Sourced from a local exceptional gardener, these vegetables are integral to the restaurant's focus on freshness and quality, often featured in various dishes to enhance texture and flavor contrasts.

Tasting Menus

• Le découverte: €80
• Le dégustation (6 services): €135

Lunch Menu

• Le déjeuner: €65