Qui plume la lune

At Qui Plume la Lune, the culinary experience revolves around spontaneity, seasonality, and uncompromising quality. Chef Jacky Ribault has built his Michelin-starred reputation on a bold approach: there is no fixed menu. Instead, each service becomes a unique culinary performance, with dishes improvised based on the finest products available from carefully selected small producers.

This commitment to improvisation doesn't mean unpredictability—rather, it represents the highest form of culinary confidence. Chef Ribault's deep understanding of ingredients, techniques, and flavor combinations allows him to create cohesive, sophisticated menus that tell a story from first bite to last. You might encounter signature ingredients like Saint-Jacques de Dieppe, prepared with the precision that only comes from years of experience, or veau d'Auvergne transformed into a dish that honors both the product and the producer.

The cuisine at Qui Plume la Lune exemplifies French gastronomic tradition while embracing contemporary creativity. Each plate demonstrates meticulous attention to detail, from the careful selection of organic vegetables to the imaginative presentation that makes every course a visual masterpiece. The chef's approach emphasizes letting exceptional ingredients shine, enhanced rather than obscured by technique.

Vegetarian diners will find thoughtful options that receive the same level of care and creativity as meat and fish dishes. The restaurant's commitment to working with small producers and seasonal products means that vegetable-forward dishes showcase produce at its absolute peak, transformed through skillful preparation into memorable culinary experiences.

The menu structure offers flexibility to suit different occasions and appetites, with options ranging from 45€ to 250€. Wine pairings are available from 45€ for three carefully selected glasses to 90€ for more extensive accompaniments, each chosen to complement the improvised menu. For families, a children's menu at 35€ introduces younger diners to refined cuisine in an age-appropriate way.

Signature preparations might include dishes featuring Bœuf de Charolles, foie gras poêlé prepared with precision, or lotte nacrée that showcases the chef's mastery of seafood. Desserts continue the theme of creative excellence, with offerings like mousse au chocolat infused with wild mint or refreshing sorbet abricot providing the perfect conclusion to your meal.

What makes the food at Qui Plume la Lune truly exceptional is the combination of technical excellence, creative vision, and ethical sourcing. Every dish reflects Chef Ribault's commitment to celebrating the best of French gastronomy while remaining open to innovation and surprise.