is a parisian néobistrot fusioning mediterannean kitchen freshness with asian influences and gastronomic kitchen technicals.
A new gastronomy
we combine « bistrot » culture and gastronomy to make High Kitchen accessible.
reunited us at the school « Le cordon Bleu » Paris, where we decided to create a modern restaurant that would combine our experiences and our vision of kitchen. It’s the reflect of our passion for gastronomy, a story of exploration and discovery that we wish to share with our customers.
of Thailandese and Italian origins, combines Asia flavors with traditional italian technicals.
Young and passionated, he is constantly in search of new culinary experiments
A rich kitchen he practices with his vision on international gastronomy he perfected with it’s 14 years experience on 4 continents : Mongolia, Australia, Mexico, Italy or Spain.
ALL OUR DISHES ARE PREPARED WITH FRESH SEASON PRODUCTS