Vantre

Chef Masaki Nagao's cuisine at Vantre represents a sophisticated fusion of French culinary tradition with Japanese technique and subtle Indonesian influences. His approach is rooted in classical French cooking but elevated by the precision and attention to detail characteristic of Japanese cuisine. The result is a menu that feels both familiar and surprising, comforting yet refined.

The seasonal focus is evident throughout the menu, with Chef Nagao selecting products at their peak and allowing their quality to shine. His signature pigeon tourte with foie gras exemplifies his approach—a traditional French preparation executed with impeccable technique, where rich flavors are balanced and every element serves a purpose. The dish showcases his ability to handle luxury ingredients with confidence while maintaining the generous spirit of bistrot cooking.

Seafood receives particular attention in Nagao's kitchen. The roasted sea bass with sauce marinière and vertically arranged samphire demonstrates his eye for presentation and his skill with delicate proteins. The duo of sardines in tempura reveals his Japanese influences, transforming a humble fish into something elegant through precise frying technique. Hake with glazed turnips shows his mastery of classic French preparations, where simple ingredients are elevated through careful cooking and thoughtful accompaniments.

The menu also reflects broader Asian influences, particularly in dishes like the duck pâté en croûte, which might incorporate unexpected spice profiles or textural elements. Even desserts receive the same meticulous attention—the Paris-Brest is executed with technical precision, while the coconut rice pudding offers a lighter, more contemporary finish to the meal.

Working alongside Chef Nagao, second chef Satria Vue brings his own expertise to the kitchen, contributing to the restaurant's consistent quality and creative evolution. Together, they've created a menu that respects French tradition while pushing boundaries in subtle, thoughtful ways. The lunch formulas (starting at 21-23€) offer exceptional value, while the evening carte (62-82€) allows the kitchen to showcase more ambitious preparations and premium ingredients.