PERTINENCE
Ryunosuke Naito is Japanese and Kwen Liew is Malaysian. A duo in the city as well as in the kitchen, it was at the Antoine restaurant that they met in 2011. Previously Ryunosuke had worked at Taillevent with Alain Soliverès, at the Cheval Blanc hotel in Courchevel with Yannick Alleno and at Meurice. Kwen had trained in French cooking and pastry before leaving for Australia and Singapore.
Both have an immense passion for French cuisine and it was in a former bistro that they chose to create their first restaurant, intimate, warm and elegant. There, four hands, for sixteen guests, create seasonal cuisine where the most subtle Japanese techniques are put at the service of French gastronomy: blue lobster, topped with cognac bisque cooked in the heat of its shell, sweetbread pie veal with foie gras, Mediterranean red tuna tataki, blueberry gazpacho, textured old tomatoes and tomato sorbet, sea bass fillet, prickly can, stewed shellfish or even roast Landes lamb…
At lunch as at dinner, the menu is imposed and hidden, it is only presented to us when we are already seated, with a three or four course Menu, the Tasting Menu in six courses and the Prestige Menu in seven courses.
