Solstice

If there are writers' writers, then there are chefs' chefs. A Meilleur Ouvrier de France, a mainstay of the Ferrandi gastronomy school, promoter of culinary design, restaurateur in Tokyo, Éric Trochon is that sort of chef – admired and yet relatively little known. He and his sommelier wife preside over this modern, intimate-feeling restaurant with a decor that blends designer furnishings and unfinished walls. The menu also errs towards minimalism, with just two on-point proposals (one is an omakase menu). The dishes showcase French cuisine with Japanese and Korean touches, such as volaille du Gâtinais (PGI poultry) with wild cinnamon leaf and its succulent juices with white miso. Two places with a view into the kitchens are available at the counter.

• Intimate Setting with Only Twenty Cutlery
  Solstice offers an exceptionally intimate dining experience with just twenty seats, creating a focused and personal atmosphere for gourmets and fine palates.

• Chef Éric Trochon’s Unique Background and Culinary Style
  The chef is a Meilleur Ouvrier de France and former Hermès collaborator who blends French tradition with bold creativity and masterful sauces, influenced by his passion for travel.

• Collaboration Between Chef and Sommelier Wife
  The restaurant is co-managed by Chef Éric Trochon and his wife, Mi-Jin Ryu, a sommelière, ensuring a harmonious pairing of exceptional food with expertly chosen wines.

Tasting Menus

• Solstice d'Hiver (5 courses): €180
• Omakase (8 courses): €250

A La Carte

• Le Grand Vol au Vent: €85
• Solstice’s Lobster Salad: €95

Signature Dishes

• Canon de Sole: €90/135 euros (depending on service)
• Homard Bleu de Vendée: €90/135 euros (depending on service)