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.

Adrien Cachot, the 'chef-poète' of Vaisseau

• The restaurant is led by Adrien Cachot, a former Top Chef contestant whose talent is described as turbulent and who belongs to a rare group of chefs capable of true audacity in the kitchen.

A dining experience that is both physical and cerebral

• The dining experience is characterized as a meal that engages both the body and the mind, described as physically satisfying and intellectually challenging, with bold, creative cooking.

A decarbonized menu as a core promise

• The dishes carry a decarbonized promise, signaling a sustainability-forward approach to cuisine and a focus on reducing the carbon footprint in cooking.

Tasting Menu

• Menu "Quoi" — €60
• Menu "N'importe quoi" — €120
• Lunch Quoi — €60 (source: Hungry Onion forum)

Signature dishes and notable dishes mentioned in sources

• Mochi Cachot e Pepe — price not listed
• Cabillaud, riz noir, tripe et vin jaune (cod with black rice, tripe and vin jaune) — price not listed
• Black ruff with tripe and vin jaune — price not listed

Notes

• MICHELIN Guide price category: €€€€
• Estimated price per person for tasting menus around €100 (per Restaurant Guru)