Café-restaurant Le Rhodia
Wed, Nov 11 · 10:00 AM
Montparnasse
Sculptor's apartment dining
"the turnip that looked exactly like a chocolate tart"
70% of herbs and flowers are chef-foraged
Book the cellar speakeasy "L'Antre" for custom menus
Chef Baptiste Renouard turns foraged herbs from the Île des Impressionnistes into technically flawless, plant-forward cuisine. His carte blanche menu balances monochrome vegetables with precise technique: think turnips disguised as chocolate tarts and fermented miso ice cream with watercress emulsion.
They recommend it:
"the turnip that looked exactly like a chocolate tart"
70% of herbs and flowers are chef-foraged
Book the cellar speakeasy "L'Antre" for custom menus
Chef Baptiste Renouard turns foraged herbs from the Île des Impressionnistes into technically flawless, plant-forward cuisine. His carte blanche menu balances monochrome vegetables with precise technique: think turnips disguised as chocolate tarts and fermented miso ice cream with watercress emulsion.
They recommend it:
What are you into?
- Michelin-starred dining
- Chef's foraged herbs
- Plant-forward cuisine
- Creative carte blanche menu
- Restaurant Ochre
- Rueil-Malmaison
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