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.
Vaisseau's seafood courses aren't safe—they feature bold, sometimes provocative flavor combinations. One diner described their meal as 'by far the most memorable' of a 10-day Paris trip, citing the fearlessness of the seafood preparations. The restaurant balances creativity with execution.
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.
Rather than a simple conclusion, the dessert is often as unexpected as the rest of the menu. Cachot's pastry skill matches his savory acumen, delivering finality without conventional sweetness-only focus.
Chef Adrien Cachot, known from Top Chef, runs this 11th arrondissement tasting-only restaurant in a moody, minimalist space with black walls and open kitchen. The menu is a surprise—diners don't know what's coming—featuring inventive pairings like lobster with pig's trotter, and liberal use of nose-to-tail ingredients. The Menu N'importe Quoi at 120€ or Menu Grand N'importe Quoi at 180€ are adrenaline shots of creativity.
The blind tasting format means you can't request modifications. Come with an open mind and trust Cachot's vision. If you have dietary restrictions, mention them at booking to help the kitchen plan.
Book the Grand N'importe Quoi (180€) if possible—the extra courses give more context for Cachot's creative range. The Menu N'importe Quoi (120€) is excellent but more condensed.
At 1 Michelin star, Vaisseau punches well above its price point for fine dining in Paris. Lunch reservations tend to be easier than dinner.
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