Eels

Chef Adrien Ferrand's cooking at Eels represents a compelling evolution of modern French bistrot cuisine. Having trained under William Ledeuil at the acclaimed KGB, Ferrand absorbed his mentor's philosophy of technical precision and bold flavor combinations, then filtered these lessons through his own travel experiences and creative vision. The result is cooking that respects French tradition while embracing contemporary techniques and global influences.

The restaurant's signature smoked eel demonstrates Ferrand's approach perfectly—taking a traditional ingredient and elevating it through careful preparation and presentation. But the menu extends far beyond this namesake dish. Raw scallops paired with delicate turnip ravioli showcase the chef's ability to balance textures and flavors with restraint. Grilled squid arrives at the table with an array of carefully crafted sauces, each one adding a different dimension to the tender seafood. The smoked zander and roasted venison fillet represent Ferrand's skill with both fish and meat, each protein treated with the respect it deserves and cooked with precision.

Isigny oysters appear on the menu, highlighting the chef's commitment to sourcing quality ingredients. Rabbit ravioli demonstrates his technical prowess with pasta and delicate proteins. Throughout the menu, you'll find evidence of Ferrand's travels—subtle spice combinations, unexpected ingredient pairings, and techniques borrowed from various culinary traditions, all integrated seamlessly into a fundamentally French framework.

The tasting menu format allows Ferrand to showcase his range, moving through courses that build in complexity and intensity. Vegetarian dishes receive equal attention—the confit carrots, for instance, are treated with the same care and creativity as any meat or fish preparation. Desserts like the génoise with poached pear and praline cream or the signature savarin with caramel cream and mandarin provide sweet conclusions that match the savory courses in technical execution and flavor balance.

Pricing reflects the quality and ambition of the cooking, with lunch formules at €28-32 offering excellent value for this level of cuisine, while dinner tasting menus at €59-64 (including wine pairings) position Eels as an accessible entry point to gastronomic dining. The wine program complements the food beautifully, with a focus on natural and organic selections that range from affordable daily drinking wines to special occasion bottles, including quality champagnes. Every element—from the carefully sourced ingredients to the precise plating to the thoughtful wine pairings—reflects Ferrand's commitment to creating a complete and memorable dining experience.