Solstice

The cuisine at Solstice represents chef Éric Trochon's distinctive vision—a sophisticated fusion that respects French gastronomic traditions while embracing the aesthetics and flavors of Japanese and Korean culinary arts. As a Meilleur Ouvrier de France, Trochon brings impeccable technique and an unwavering commitment to excellence, applying these skills to a menu that transcends traditional boundaries.

The foundation of Solstice's cuisine rests on exceptional ingredients sourced from carefully selected producers. The menu evolves based on daily arrivals and seasonal availability, ensuring that each dish showcases products at their peak. This approach reflects both French terroir-driven cooking and the Japanese philosophy of letting ingredients speak for themselves. You'll find premium French products—homard bleu from Brittany, agneau Alaiton, volaille du Gâtinais—prepared with techniques and flavor profiles that reference Asian culinary traditions.

Signature dishes demonstrate Trochon's ability to create harmonious cross-cultural dialogues. The homard au jus de kimchi exemplifies this approach, pairing luxurious French lobster with the fermented complexity of Korean kimchi juice—a combination that sounds bold but achieves perfect balance on the plate. The nage glacée de cocos de Paimpol showcases delicate French beans in a chilled broth that reflects Japanese sensibilities. The volaille du Gâtinais à la feuille de cannelier sauvage wraps exceptional French poultry in wild cinnamon leaves, creating aromatic complexity that bridges continents.

The menu structure offers flexibility in how you experience Trochon's cuisine. Lunch presents a more accessible entry point with menus at €90-135, while dinner expands into more elaborate territory. The Solstice d'été menu at €180 provides a curated journey through the chef's current inspirations, featuring dishes built around premium ingredients like rougets and seasonal vegetables. The omakase experience at €250 represents the ultimate expression of trust in the chef, allowing Trochon complete creative freedom to compose a personalized tasting menu based on the day's finest ingredients and his current culinary explorations.

The omakase format, borrowed from Japanese sushi culture, suits Trochon's approach perfectly. This chef-driven experience might include delicate sashimi de bar, showcasing pristine fish with minimal intervention, or more complex preparations like filet de bœuf aux champignons eryngii et shimeji, where French beef meets Japanese mushroom varieties. Each course builds on the previous one, creating a narrative arc that demonstrates the full range of techniques and flavors in Trochon's repertoire.

Asian influences appear not just in specific ingredients but in the overall aesthetic—the precision of plating, the attention to texture and temperature contrasts, the use of fermentation and umami-rich elements to build depth. Yet the cooking remains fundamentally French in its technical rigor and its respect for classical preparations. This isn't fusion for fusion's sake, but rather a thoughtful integration of complementary culinary philosophies.

The wine pairings, curated by a knowledgeable sommelier, emphasize biodynamic and natural wines that complement rather than compete with the food's delicate flavors. The pairing options—€95 for five wines with dinner, €145 for the omakase—have been designed to enhance the cross-cultural nature of the cuisine, sometimes choosing French wines that echo Asian flavor profiles, other times selecting bottles that provide interesting contrasts.

Trochon's status as a Meilleur Ouvrier de France—one of the highest distinctions in French cuisine—guarantees technical excellence in every aspect of preparation. This mastery allows him to execute complex ideas with precision, ensuring that his creative vision translates flawlessly to the plate. The result is cuisine that feels both innovative and grounded, adventurous yet refined, always in service of flavor and the dining experience.