yam'Tcha

The cuisine at yam'Tcha represents chef Adeline Grattard's deeply personal interpretation of Franco-Chinese gastronomy, built on a foundation of classical French training and genuine respect for Chinese culinary traditions. Grattard's time in Pascal Barbot's kitchen at L'Astrance instilled in her the importance of ingredient quality and technical precision, while her passion for Chinese cuisine—developed through extensive travel and study—provides the creative framework for her cooking.

Rather than offering a fixed menu, Grattard creates dishes based on market availability and seasonal inspiration, ensuring that each visit to yam'Tcha offers something new. This approach requires tremendous skill and confidence, as the chef must constantly innovate while maintaining the high standards expected of a gastronomic restaurant. The signature Peking-style turbot soup with cockles and foie gras exemplifies her approach: taking a classic Chinese preparation and elevating it with premium French ingredients and refined technique. The turbot is prepared using the ikejime method—a Japanese technique that preserves the fish's quality—demonstrating Grattard's willingness to draw from multiple Asian culinary traditions.

The menu might feature delicate sashimi preparations that showcase pristine fish, perfectly lacquered char siu pork that balances sweet and savory notes, or innovative dim sum creations like her squash samoussa or Réunion-style bouchon. Sweet potato noodles appear in various preparations, demonstrating the versatility of this humble ingredient when treated with care and creativity. Chawanmushi—the delicate Japanese savory custard—might be reimagined with French ingredients, while mushroom salads showcase seasonal fungi prepared with Asian seasonings and techniques.

What makes Grattard's cooking particularly compelling is her refusal to simply juxtapose French and Chinese elements. Instead, she creates dishes where the two traditions become inseparable, where you can't point to one component as 'French' and another as 'Chinese' because they've been so thoroughly integrated. This requires not just technical skill but deep cultural understanding of both cuisines—knowing not just how to execute techniques but why they exist and what they're meant to achieve.

The tea pairings represent another dimension of the culinary experience. Grattard has assembled a collection of rare Asian teas that she pairs with each course, treating tea with the same seriousness that sommeliers bring to wine. These pairings reveal unexpected harmonies between food and tea, demonstrating how different varieties can enhance, contrast with, or complement the flavors in each dish. For guests who prefer wine, a selection of natural wines is available, chosen to work with the cuisine's delicate balance of flavors.

The restaurant also maintains a boutique at 4 rue Sauval where guests can purchase teas and tea accessories, extending the yam'Tcha experience beyond the dining room. Additionally, Café lai'Tcha at 7 rue du Jour offers a more casual way to experience Grattard's culinary vision.