On a food website recently, a poster under the title of Fusion Food asked for suggestions on places that “that had the best of both worlds: French food for me with a Japanese flair for her." Many of us plunged in with ideas but I realized there was really a spectrum of places and here I’ve tried to codify them. All are places I’ve been to, most since 2010.
Restaurants that are almost purely French cuisine cooked by Japanese chefs:
L’Office
Au Passage
Vivant
Kei
Chez la Vieille (Adrienne)
58 Qualite Street
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Ribouldingue
Breizh Cafe
Restaurants that are almost purely Japanese cuisine cooked by Japanese chefs:
Yuzu
Concert de la Cuisine
Guilo Guilo
Enishi
Abri
Restaurant that is almost purely Japanese cuisine cooked by French chefs:
Qui Plume La Lune
Restaurants in between that have some Japanese products, herbs and spices:
La Clarisse
H. Kitchen
Les Degres de Notre Dame
Clandestino
Restaurants in between where French food is influenced by Asia/Japan:
Monjul
Carte Blanche
Restaurants with French chefs inspired by trips to the Orient:
MBC
Ze Kitchen Galerie
Restaurants in between that are ½ terroir ½ Japanese:
Passage 53
Le Kolo of Asafumi Tamashita
Restaurants in between in using raw veal & fish more than the usual:
L’Agape
Stella Maris
Atao
Restaurant whose original mission was to offer French and Japanese food separate but is more now like French food cooked Japanese style:
Sola
Japanese chef cooking French food with a Japanese flair or French food cooked by a chef who happens to be Japanese:
La Table d’Aki
just visit Les Degres de Notre Dame today, very nice discovery. and was told that they are from the same group of sola.
as the owner of sola opened a sake bar just beside pantheon, have you visited it already?
Thanks for the idea
Posted by: exquisite lollipop | January 16, 2013 at 12:13 AM
Actually lollipop, I have not; I heard about it but since I'm an idiot about wine, I'm an imbecile about sake.
But I did not know about the Sola connectuions - one of my top places of 2011.
Posted by: John Talbott | January 16, 2013 at 02:40 AM