Ze Kitchen Galerie

At Ze Kitchen Galerie, Chef William Ledeuil has perfected a culinary approach that honors both French gastronomic traditions and Asian culinary wisdom. His cuisine is characterized by precision, creativity, and a deep understanding of how to harmonize seemingly disparate flavor profiles into cohesive, memorable dishes.

The foundation of many dishes lies in Ledeuil's masterful broths and sauces, inspired by East Asian cooking—particularly Thai and Vietnamese traditions. These aren't mere accompaniments but rather essential components that showcase the chef's technical skill and his ability to extract and layer flavors. A signature Thai-inspired artichoke broth exemplifies this approach, demonstrating how Asian techniques can elevate French ingredients.

Seafood features prominently on the menu, with line-caught fish prepared with citrus notes, generous portions of lobster, and other premium selections that reflect both French and Asian sensibilities. The restaurant's approach to fish cookery—whether grilled on the plancha or prepared in aromatic broths—showcases versatility and respect for the ingredient's natural qualities. Oysters also make appearances, prepared with the chef's characteristic innovative touch.

Meat dishes are equally impressive, with the monthly-changing wagyu beef preparation served two ways standing as a signature offering. Pyrenean lamb appears in generous portions, and you'll find other premium proteins prepared with the same attention to detail and creative flair. The cooking techniques vary from traditional French methods to Asian-inspired preparations, including lacquered finishes and plancha grilling.

Vegetarian options receive thoughtful treatment, with dishes like stuffed zucchini flower demonstrating that plant-based preparations can be just as inventive and satisfying as their meat-based counterparts. The menu also features creative pasta and noodle dishes that bridge French and Asian culinary traditions.

Desserts at Ze Kitchen Galerie, crafted by pastry chef Nicolas Houlbert, continue the restaurant's theme of unexpected combinations. The signature white chocolate-wasabi ice cream has become legendary, offering a perfect example of how Asian ingredients can transform familiar French desserts. Other offerings include passion fruit mousse with candied citrus and various chocolate-based creations that balance innovation with technical excellence.

The restaurant offers several dining formats: lunch formulas starting at 41€ (including a two-plate option at 41€ and a three-course menu at 48€), and a six-course discovery menu at 85€ for dinner. Each dish reflects Chef Ledeuil's commitment to using fresh, seasonal ingredients and his constant drive to push creative boundaries while maintaining the highest standards of execution.