Best Dishes at Vaisseau

This signature pairing exemplifies Cachot's daring approach: the sweet, tender lobster contrasts with the rich, gelatinous pig's trotter. The combination shouldn't work on paper, but reviewers and diners consistently mention this dish as memorable and conversation-starting. It's the kind of pairing that defines Vaisseau's identity.

Cachot's signature approach is elevating underutilized cuts through technique and pairing. Each visit may feature different organs—liver, kidneys, sweetbreads—each prepared differently. Reviewers note the precision in cooking these ingredients, avoiding any gaminess while preserving depth. The vegetable garnishes provide counterbalance and elegance.

The meat courses reflect Cachot's skill with both technique and sourcing. Each is treated with respect for the ingredient while still allowing creative reinterpretation. The sauces and accompaniments are never predictable, supporting the restaurant's identity as a place where surprises define the experience.