NE/SO

The cuisine at NE/SO represents Chef Guillaume Sanchez's distinctive vision of modern French gastronomy—one that honors tradition while fearlessly exploring new territories of flavor and technique. A veteran of Top Chef 2017 and now a Michelin-starred chef, Sanchez has developed a cooking style that's both technically accomplished and creatively daring.

At the heart of his approach is an unwavering commitment to French terroir. Every ingredient comes from local, high-quality sources, reflecting Sanchez's dedication to showcasing the best of French products. But this isn't cuisine that simply lets ingredients speak for themselves—it's food that engages in a dialogue between tradition and innovation, between the familiar and the unexpected.

The restaurant operates exclusively with tasting menus, offering either a 4-course experience at €85 or a more comprehensive 7-course journey at €170. Occasional special collaborations, like the "NE/SO X Quentin Mauro" menu at €200, add variety to the offerings. This mystery menu format allows Sanchez complete creative freedom, enabling him to compose meals that flow seamlessly from one course to the next, building flavors and textures into a cohesive narrative.

Sanchez's signature style revolves around powerful, assertive flavors and unexpected combinations. His use of kimchi in French dishes—such as pairing it with rouget—demonstrates his willingness to draw inspiration from global cuisines while maintaining a fundamentally French foundation. The famous smashed langoustine showcases his technical skill and playful approach to presentation. Other dishes might feature scallops prepared with precision, duck cooked to perfection, or chocolate desserts that provide a satisfying conclusion to the meal.

What distinguishes Sanchez's cooking is his masterful handling of textures and his meticulous plating. Each dish arrives as a carefully composed work, with contrasting elements that create interest and harmony on the plate. The cuisine balances richness with acidity, softness with crunch, familiar flavors with surprising accents. This is food that engages all your senses and challenges your expectations in the best possible way.

The restaurant's commitment to sustainability and zero-waste principles—what Sanchez calls "temps long et antigaspi"—adds another dimension to the cuisine. This philosophy influences not just ingredient sourcing but also cooking techniques and menu development, resulting in food that's both delicious and conscientious.

Wine pairings, curated by Manuel Peyrondet (France's best sommelier), are integral to the experience. The selection includes natural and fermented wines that complement the bold flavors of the cuisine, with each pairing thoughtfully chosen to enhance specific dishes. The wine program reflects the same adventurous spirit as the food, introducing diners to interesting producers and unexpected combinations.

With its Gault&Millau rating of 14.5/20 and Michelin star, NE/SO has established itself as a destination for serious food lovers seeking contemporary French cuisine that pushes boundaries while respecting tradition. This is cooking that tells a story, that surprises and delights, and that leaves a lasting impression long after the meal ends.