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With a three Michelin star status, Pascale Barbot continues to apply his classic French training to a lighter, more health-conscious, Asian-influenced cuisine. Don’t worry, it feels as decadent as a buttery feast, except without the fullness or guilt. The atmosphere, less buttoned-up than those of comparable restaurants, matches the cuisine.

Specialties: Galette of mushrooms layered with verjuice-marinated foie gras.

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Photo by Olivier Pascaud
Copyright by Luc Castel
Photo credit Bonjwing Lee
Photo by Gina Taro