Aida

Chef Koji Aida's cuisine represents a masterful dialogue between French gastronomic tradition and Japanese culinary precision. The restaurant operates on a single surprise menu format priced at 280€, with offerings determined by the day's finest market arrivals. This approach ensures optimal freshness and allows the chef complete creative freedom to showcase seasonal ingredients at their peak.

The teppanyaki grill serves as the heart of the kitchen, but Chef Aida's technique transcends traditional Japanese grilling. His preparations demonstrate equal reverence for French haute cuisine principles and Japanese refinement. Signature dishes include exquisitely prepared sashimi that showcase the chef's knife skills and understanding of fish, Breton lobster treated with both delicacy and boldness, and premium Charolais beef Chateaubriand grilled to perfection on the teppanyaki. The veal sweetbreads represent another highlight, their rich flavor and tender texture enhanced through precise teppanyaki preparation.

Among the chef's inventive creations, you'll encounter dishes like veal sashimi presented in aspic—a preparation that exemplifies the fusion philosophy by applying Japanese raw fish techniques to French ingredients. The Limousin beef hanger steak demonstrates the chef's ability to elevate humble cuts through expert cooking and seasoning. Each course reveals layers of flavor and technique, with presentations that honor both aesthetic traditions.

The wine program complements the cuisine with a thoughtfully curated selection of Burgundies, chosen to harmonize with the delicate flavors and varied textures of the menu. Desserts receive equal attention to savory courses, crafted with the same precision and creativity. The meal concludes with coffee accompanied by refined mignardises, ensuring the experience maintains its high standard through the final bite. Chef Aida's cooking has earned recognition from the Michelin Guide (one star) and Gault&Millau (14/20), validating his unique approach to Franco-Japanese gastronomy.