Paulownia

The cuisine at Paulownia reflects Chef Geoffrey Belin's training under Alain Passard at L'Arpège, where vegetables are treated with the same reverence typically reserved for premium proteins. This philosophy permeates every dish, with seasonal, local, and organic produce forming the foundation of the menu. Root vegetables become the basis for creamy, complex risottos; seasonal greens are transformed into stunning millefeuilles végétaux that rival any meat-based dish in depth and satisfaction.

But calling Paulownia simply "vegetable-focused" would miss the full picture. The kitchen demonstrates equal mastery with carefully sourced proteins, as evidenced by signature dishes like the petit pâté chaud feuilleté au cochon d'Auvergne—a hot, flaky pastry filled with heritage pork that's become one of the restaurant's calling cards. The Banka trout prepared in a salt crust showcases the kitchen's technical precision, while the guinea fowl (pintade) en croûte de sel demonstrates the same technique applied to poultry with equally impressive results.

The beef preparations reveal the kitchen's range, with dishes like the beef with sabayon and hazelnut butter showing how classic French techniques can elevate quality ingredients. The barbue (brill) with beurre blanc represents the restaurant's approach to fish—respectful of the ingredient, enhanced by traditional French sauces executed with contemporary lightness.

Desserts continue the theme of creative comfort, with offerings like the chou craquelin filled with verbena ice cream providing a sophisticated twist on classic French pastry. The trou Normand—traditionally a palate cleanser of apple sorbet and Calvados—appears as a playful nod to French dining traditions.

The menu structure offers flexibility, with a 28€ lunch formula providing excellent value, while the 32€ and 65€ menus allow for more extensive exploration of the kitchen's capabilities. Dishes change with the seasons, ensuring that what appears on your plate reflects the best of what's currently available from local producers and organic farms.