Ochre

Chef Baptiste Renouard's cuisine at Ochre reflects his prestigious training at Lasserre, Robuchon, and Alléno, while showcasing his own creative voice and commitment to seasonal, local ingredients. His approach emphasizes vegetables and plant-based preparations without sacrificing refinement or complexity, making the vegetarian Sentiers menu as compelling as the more traditional offerings.

The chef's personal connection to local terroir is evident in his practice of foraging herbs from the nearby Île des Impressionnistes, adding distinctive, hyper-local flavors to his compositions. Signature dishes demonstrate his technical mastery and creative vision: the poached egg with green asparagus showcases perfect execution and seasonal timing, while the skrei ballottine highlights his ability to elevate quality ingredients through precise technique. The menu also features refined preparations like slow-braised beef cheek that demonstrate classical French technique applied with contemporary sensibility.

Desserts at Ochre emphasize freshness and seasonality, with strawberry-focused creations that capture the essence of the fruit at its peak. The three tasting menus—Fable, Épopée, and the vegetarian Sentiers—allow you to experience the full range of the chef's vision, with each course building on the last to create a cohesive narrative. Thoughtfully selected wine pairings are available for each menu, featuring a curated selection that includes several distinguished Burgundies chosen to complement the refined flavors of each dish.

The restaurant also offers the Porcelaine takeaway menu, allowing you to experience Michelin-starred cuisine at home—a testament to the kitchen's confidence in the quality and transportability of their preparations.