Vaisseau

Creative French · Paris · Michelin One Star · Chef Adrien Cachot

Vaisseau by Chef Adrien Cachot, a Top Chef France finalist, is a Michelin-starred restaurant whose name means 'vessel,' reflecting the chef's philosophy of cuisine as a vehicle for emotion and memory. Cachot's creative tasting menus draw on personal experience and seasonal inspiration, presented in an intimate Parisian setting.

Menu

Cocktails

• Punk Negroni (17) — Deconstructed Negroni with smoked vermouth.
• Rebellion (16) — Mezcal with fermented pineapple.
• Dinner "Grand n'importe quoi" (90)
• Dinner (Carte Blanche) (190)
• Lunch (Carte Blanche) (60)

Dishes

• Cèpes Grillés (32) — Grilled porcini with hazelnut butter.
• Gault & Millau rates Vaisseau 15/20 (Remarkable), with an indicative budget of (60)
• Menu Voyage (145) — Eight-course avant-garde journey.
• Poire et Sarrasin (14) — Pear with buckwheat and caramel.
• Maquereau en Escabèche (24) — Mackerel escabeche with pickled vegetables.
• Tartare de Boeuf Punk (28) — Beef tartare with fermented condiments.
• Agneau de Lait (44) — Milk-fed lamb with burnt eggplant.
• Oeuf de Ferme Fumé (26) — Smoked farm egg with truffle foam.
• Canard Fermenté (42) — Fermented duck with root vegetables.
• Chocolate Punk (16) — Dark chocolate with black garlic ice cream.

Tasting Menu

• Extended tasting (180)
• Dinner Tasting Menu (120)
• Lunch Tasting Menu (120)
• Grand N'importe Quoi (120) — Extended tasting menu, dinner only
• N'importe Quoi (180) — Ten to fifteen-course menu, lunch and dinner
• Quoi (180) — Five to six-course lunch menu

Wines

• Pét-Nat Rosé (12) — Pétillant naturel sparkling at Vaisseau.
• Muscadet Sur Lie (11) — Loire Valley white.
• Côtes du Rhône Nature (13) — Natural Rhône red. House specialty of Vaisseau.

Phone: +33 1 88 61 70 41

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• La Micheline — Geneva (1 Michelin stars)
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