Reviews consistently highlight the cold soup as a standout course. The exact preparation varies by season and available ingredients, but reviewers note it as one of the most memorable starter courses of their meal—a signature that showcases Ribault's attention to flavor balance and technique.
Tips from diners
Reviewers consistently call this out as the highlight of the starter courses. It's often the first dish of the meal.
A signature fish course that appears regularly on the tasting menu. The delicate sar is roasted simply, then plated on a bright verbena-infused peas coulis. Snapped white asparagus adds texture and crunch, while lime and spinach leaves brighten the overall composition.
Tips from diners
The asparagus texture is intentional—it contrasts beautifully with the tender fish. Don't skip the coulis underneath.
Multiple reviewers specifically mention the cheese selection as a highlight. Ribault sources lesser-known, high-quality artisanal cheeses that showcase different regions and aging techniques. Paired with appropriate wines from his thoughtful list.
Tips from diners
Ask the server for context on each cheese. Ribault sources unique varieties, and understanding the provenance adds to the experience.
A main course showcasing Ribault's minimalist approach to meat. The veal is roasted to maintain tenderness, surrounded by artichokeand white carrots that retain slight crunch. A smoked beet puree adds earthiness and visual depth, paired with spelled risotto and green asparagus.
Tips from diners
The vegetables are equally important as the meat here—they're all crunchy and intentionally textured, not overcooked.
The kitchen designs a new menu each day based on available organic and seasonal products. Expect approximately six courses showcasing techniques learned at L'Arpège, with particular emphasis on ingredient quality and careful preparation.
Tips from diners
The chef changes the menu daily, so there's no fixed list of courses. Approach it with openness to what Ribault sources that day.
Founded in 2009 by Brittany native Jacky Ribault, Qui Plume La Lune occupies a stone-walled room decorated with natural materials and a Faulkner quote. The chef composes tasting menus daily, showcasing techniques learned at L'Arpège, with particular attention to wine pairings.
Reservations are required and this restaurant books up quickly, especially weekends. Plan ahead. Call +33 1 48 07 45 48 to reserve.
Closed Monday-Tuesday and Wednesday morning. Open lunch Wed-Fri 12:00-1:30pm, dinner Wed-Sat 7pm-11:30pm. Lunch is often less crowded than dinner.
Wine pairings are available and Ribault is known for his careful selections. The sommelier will explain pairings in detail.
The room is intimate with exposed stone walls and natural materials. It's romantic but minimalist—expect quiet, focused dining, not a buzzy atmosphere.
Page last updated: