"the duck foie gras was sublime"
"true masterpieces from the pastry chef"
Book ahead, especially for lunch
Two-star chef Jean-Yves Schillinger brings his creative spinoff to a riverside spot in Little Venice. The kitchen weaves Asian traditions through Alsace produce: herby snail fritters meet salted kumquats, and yuzu gel finishes delicate vegetable maki.
They recommend it:
Google
(448)
4.4
"the duck foie gras was sublime"
"true masterpieces from the pastry chef"
Book ahead, especially for lunch
Two-star chef Jean-Yves Schillinger brings his creative spinoff to a riverside spot in Little Venice. The kitchen weaves Asian traditions through Alsace produce: herby snail fritters meet salted kumquats, and yuzu gel finishes delicate vegetable maki.
They recommend it:
Google
(448)
4.4
What are you into?
- Michelin-starred dining
- Asian-Alsace fusion
- Riverside setting
- Contemporary elegant
- Colmar