Pur'

At Pur', Chef Jean-François Rouquette presents a vision of contemporary French gastronomy that honors tradition while embracing innovation. His Michelin-starred cuisine is fundamentally rooted in seasonality and terroir, with menus that evolve based on the finest ingredients available from daily market arrivals. This approach ensures that each visit offers a unique culinary experience reflecting the best of what each season has to offer.

Rouquette's culinary philosophy combines classical French technique with creative modern interpretations, resulting in dishes that surprise and delight while maintaining a deep respect for ingredient quality and flavor integrity. His menu showcases luxury ingredients prepared with precision and artistry—white truffle features prominently in season, roasted langoustines demonstrate his mastery of seafood, and Japanese wagyu beef receives treatment that honors its exceptional quality.

The chef's innovative spirit shines through in signature preparations like foie gras prepared "Shabu" style, which reimagines a classic French ingredient through an unexpected technique, and crispy sweetbreads with cocoa, where the subtle bitterness of cacao enhances the delicate richness of the offal. These dishes exemplify Rouquette's ability to create harmonious flavor combinations that challenge expectations while remaining deeply satisfying.

The tasting menu format, ranging from five to eight services, allows the kitchen to showcase the full breadth of their capabilities, taking diners on a carefully orchestrated journey through multiple courses. Each dish builds upon the last, creating a narrative arc that demonstrates both technical mastery and creative vision. The restaurant also features an exceptional cheese selection, curated to provide a proper French dining experience and bridge the transition from savory courses to dessert.

The pastry program, under the direction of Narae Kim—Gault & Millau's 2024 Pâtissière de l'Année—ensures that the meal concludes on an equally impressive note. Her creations, such as the crispy cocoa nibs canvas with organic olive oil ice cream, demonstrate the same commitment to innovation and quality that characterizes the savory menu. The desserts are not mere afterthoughts but integral components of the complete gastronomic experience.

Wine pairings are available to complement the menu, with sommeliers who can guide you through selections that enhance each course. The beverage program reflects the same attention to quality and seasonality that defines the cuisine, offering options that range from classic French wines to more adventurous selections.