Maison Ruggieri

The cuisine at Héritages represents chef Émilie Couturier's vision of contemporary French gastronomy—cooking that honors tradition while embracing modern sensibility and technique. Having honed her skills at Le Clarence, one of Paris's most prestigious establishments, Couturier brings both technical mastery and creative vision to this intimate stage, working alongside chef Arthur Dubois to create dishes that are as intellectually engaging as they are delicious. The restaurant's culinary philosophy rests on three pillars: Terre (Earth), Geste (Gesture), and Mémoire (Memory). This framework guides every aspect of the cuisine, from ingredient selection to preparation and presentation. Terre emphasizes the importance of exceptional raw materials—seasonal produce, carefully sourced proteins, and ingredients chosen at their peak of flavor and quality. The kitchen's commitment to freshness ensures that menus evolve with the seasons, reflecting what's best at any given moment. Geste refers to the techniques and savoir-faire that define French haute cuisine—the skills passed down through generations of chefs and refined through years of practice. At Héritages, you'll witness classical French techniques applied with precision and creativity, resulting in dishes that demonstrate both respect for tradition and contemporary innovation. This might manifest in perfectly executed sauces, precise cooking of proteins, or the transformation of humble ingredients into something extraordinary through skill and attention. Mémoire speaks to the restaurant's role in preserving and transmitting culinary heritage. The cuisine draws on the deep well of French gastronomic tradition, reinterpreting classic preparations and flavor combinations through a modern lens. This isn't cooking that seeks to shock or surprise for its own sake, but rather cuisine that finds new expressions for timeless ideas. The result is food that's technically accomplished, elegantly presented, and deeply satisfying. Dishes balance complexity with clarity, allowing individual ingredients to shine while creating harmonious compositions that reveal new dimensions with each bite. The two Michelin stars recognize this achievement, while the team's ambition for a third star signals their commitment to pushing even further. With the restaurant open Monday through Friday for lunch and dinner service, the kitchen maintains exacting standards across every meal. The limited seating allows for the kind of attention to detail and consistency that defines truly great restaurants—each dish receives the care and precision it deserves, and the culinary team can ensure that every element meets their rigorous standards.