Clover (Saint-Germain)

At Clover Saint-Germain, Chef Jean-François Piège has created a culinary concept that bridges French gastronomic tradition with Italian pasta-making artistry. The kitchen's foundation rests on two essential pillars: impeccably fresh seasonal vegetables and pasta made from scratch daily. This commitment to artisanal preparation elevates every dish, transforming simple ingredients into memorable culinary experiences.

The pasta program stands as the restaurant's signature achievement. Working with gluten-free flour, the kitchen produces various shapes—casarecce, ravioli, tortellini—each crafted to complement specific ingredients and sauces. The langoustine casarecce showcases the kitchen's ability to pair delicate seafood with perfectly textured pasta, while the foie gras ravioli demonstrates a willingness to incorporate luxurious French ingredients into Italian formats. These aren't mere pasta dishes; they're thoughtful compositions that respect both culinary traditions.

Beyond pasta, the menu explores seasonal French cooking through slow-cooked preparations and vegetable-forward dishes. The invisible apple cake has become a signature dessert, while savory offerings like smoked herring, duck tourte, and sweet banana jumbo squash reflect the kitchen's range and creativity. The green curry with crab represents the menu's more adventurous side, incorporating global flavors while maintaining the restaurant's commitment to quality ingredients and precise execution.

Chef Piège's approach emphasizes sharing and conviviality. Dishes arrive designed for communal enjoyment, with generous portions of starters meant to be passed around the table. This sharing philosophy extends to the vegetarian options, which receive the same attention and creativity as meat and seafood preparations. The kitchen works with noble and exotic ingredients, treating each component with respect while maintaining the approachable spirit that defines the restaurant.

The lunch formula at €28 offers an accessible entry point to Piège's cooking, while the full menu reveals the depth of the kitchen's capabilities. Seasonal rotation ensures the menu stays fresh and responsive to the best available ingredients, with the chef's expertise guiding each dish from concept to plate. This is cooking that honors French culinary heritage while embracing contemporary techniques and global influences, all filtered through Piège's distinctive vision and executed with precision.