Kigawa

At Kigawa, the cuisine represents a masterful interpretation of French culinary tradition filtered through Chef Michihiro Kigawa's unique perspective. Having trained in French cooking in Osaka before establishing himself in Paris, the chef brings a distinctive approach that honors classical techniques while incorporating the precision and attention to detail characteristic of Japanese cuisine. This isn't fusion in the conventional sense—rather, it's French cooking elevated by a chef who approaches each ingredient and technique with the meticulousness of Japanese craftsmanship.

The menu changes with the seasons, reflecting Chef Kigawa's commitment to working with the finest available ingredients at their peak. Signature dishes showcase his technical prowess and creative sensibility: saint-jacques are seared to perfection, achieving that ideal balance of caramelized exterior and tender, sweet interior. The extra gamba wrapped in crispy kadaïf noodles demonstrates playful innovation while maintaining respect for the primary ingredient. His cœur de ris de veau exemplifies the chef's ability to handle challenging ingredients with confidence, transforming them into dishes of remarkable delicacy and flavor.

Traditional French preparations feature prominently on the menu, with dishes like pâté en croûte and roasted pigeon executed with impeccable technique. These classics reveal Chef Kigawa's deep understanding of French culinary heritage and his ability to deliver the flavors and textures that define these iconic preparations. The restaurant offers multiple menu options to suit different preferences and occasions: lunch menus at €50, €55, and €85 provide excellent value, while dinner menus at €90, €95, and €125 offer increasingly elaborate tasting experiences. The €135 Prestige menu represents the chef's most ambitious work, while a thoughtfully composed €95 vegetarian menu ensures that non-meat eaters can enjoy an equally refined experience.

Beyond the main courses, attention to detail extends to every element of the meal. House-made bread arrives with a distinctive citrus butter that sets the tone for the care invested in every component. The wine program features bio and natural selections that complement the cuisine's refinement, while the sake list (€15-19 per 6cl) provides an alternative that honors the chef's Japanese heritage. Even a children's menu at €29 demonstrates the restaurant's commitment to accommodating families without compromising standards. This is cooking that respects tradition while embracing the chef's personal vision—French cuisine that benefits immeasurably from being prepared by someone who brings both technical excellence and a fresh perspective to every plate.