Yozora
Metz, France
⭐1 Star
The Experience
From Michelin Guide
In the heart of the Centre Pompidou-Metz is one of the few fine dining restaurants to be located in a French museum. The sleek, bright space is housed in a glass and metal setting with glimpses of the canopy of this stunning building; wood and cardboard furniture designed by Shigeru Ban adds to the serenity of the place. Roxane and Charles Coulombeau homed in on the smallest of details in a quest for excellence when it comes to the table design. A big fan of Japan, where he used to work, the chef cleverly combines seasonal ingredients from Lorraine with his passion for the Land of the Rising Sun. Quail from the Vosges, Lorraine-raised Wagyu beef and truffles from the Meuse blend seamlessly with chawanmushi, shiso and kaffir lime in this chef's inspired dishes.
Unique Things
From Visitor Experiences
- Location Inside a Museum: Yozora is one of the few fine dining restaurants in France located within a museum, specifically the Centre Pompidou-Metz, offering a unique setting surrounded by art and architecture.
- Furniture by Shigeru Ban: The restaurant features wood and cardboard furniture designed by renowned architect Shigeru Ban, contributing to a serene and unconventional atmosphere.
- Lorraine-Japanese Fusion with Local Ingredients: The chef combines seasonal ingredients from Lorraine (such as Vosges quail, Lorraine-raised Wagyu beef, and Meuse truffles) with Japanese techniques and flavors, creating a distinctive regional-Japanese fusion not commonly found in traditional Japanese restaurants.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Yozora in Metz include:
Quail from the Vosges: This local game bird is used to highlight the region's bounty and is likely prepared with Japanese-inspired techniques or seasonings, reflecting the chef's background and fusion style.
Lorraine-raised Wagyu beef: A premium, highly marbled beef sourced locally, showcasing the chef's commitment to quality and the blend of French and Japanese culinary influences.
Truffles from the Meuse: These prized fungi add luxury and depth of flavor, emphasizing the use of seasonal and regional ingredients.
Spider crab: Featured in the signature dish "Chemin des douaniers," it is combined with egg yolk cooked in cider vinegar, coral sauce, and seasonal herbs to create a striking and inventive composition.
Japanese elements such as chawanmushi, shiso, and kaffir lime: These ingredients bring subtle Asian flavors and textures, enhancing dishes with delicate umami and aromatic notes.
These ingredients are significant as they represent a seamless blend of Lorraine's local produce with the chef's passion for Japanese cuisine, resulting in creative, precise, and inspired dishes that reflect both terroir and cultural fusion.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Grand Yozora (12 services): €180
- Omakase (16 services): €250
A La Carte
- Quail from the Vosges: €45
- Lorraine-raised Wagyu beef: €60
- Truffles from the Meuse: €80