Kitchen Galerie Bis

The cuisine at KGB - Kitchen Galerie Bis represents chef William Ledeuil's masterful interpretation of Asian culinary traditions through a French gastronomic lens. Ledeuil, whose work has earned Michelin recognition, brings decades of experience exploring Southeast Asian flavors and techniques, translating them into refined dishes that honor their origins while showcasing French precision and artistry.

At the heart of the menu lies an emphasis on exceptional fish and seafood, sourced for quality and prepared with meticulous attention to texture and flavor. Ledeuil's approach highlights the natural characteristics of each ingredient, using Asian aromatics, herbs, and spices to enhance rather than mask. The fish preparations demonstrate a deep understanding of timing and temperature, whether gently poached in fragrant broths, seared on the plancha, or presented raw with carefully balanced accompaniments.

The restaurant's broths deserve special mention—these are not simple stocks but complex, layered compositions that form the foundation of many dishes. Drawing inspiration from Thai, Vietnamese, and Chinese traditions, these aromatic liquids showcase Ledeuil's ability to build profound depth of flavor through patient technique and quality ingredients. Each broth tells a story of spices, herbs, and umami-rich elements working in harmony.

Handmade noodles and pasta feature prominently on the menu, prepared in-house and served in various preparations that range from delicate soups to more substantial stir-fried dishes. The plancha—a flat-top grill—allows for precise cooking of proteins and vegetables, creating caramelized surfaces while maintaining tender interiors. This technique appears throughout the menu, applied to everything from seafood to seasonal vegetables.

The menu structure typically offers both à la carte options and set menus, with lunch service presenting particularly exceptional value for this level of cuisine. Dishes change with the seasons and market availability, reflecting Ledeuil's commitment to working with peak-quality ingredients. The chef's signature style—bold yet balanced, complex yet clear—remains consistent even as specific preparations evolve.

Working alongside Ledeuil, chef Martin Maumet (before opening his own restaurant Oktobre at the same address) contributed to the kitchen's refined execution and attention to detail. The collaboration between these talented chefs ensured consistent excellence and creative evolution of the menu.

Presentation reflects the restaurant's gallery setting, with dishes composed as visual artworks that engage the eye before the palate. However, aesthetics never overshadow flavor—each element on the plate serves a culinary purpose, contributing to the overall taste experience. The portions strike an appropriate balance, satisfying without overwhelming, allowing you to appreciate multiple courses if desired.

For those new to Ledeuil's cuisine, the lunch menu provides an accessible introduction to his style at an remarkably affordable price point for starred-level cooking. The evening service offers a more extensive exploration of the chef's repertoire, with additional courses and more elaborate preparations. Regardless of when you visit, you'll experience cooking that demonstrates both technical mastery and genuine passion for the intersection of French and Asian culinary traditions.