Sola

Sola means heaven in Japanese. And so a French-Japanese team installed themselves under the starry sky of Paris with a kitchen that finds inspiration in Japan with products from all over the world. It is a kitchen that reconciles the vegetable and animal worlds, as evidenced by the combination of duck liver smoked on Sakura wood with an almond crumble, a lamb crown with seasonal vegetables or a mackerel mi-cuit with granite of celery with Granny Smith apple. The interior is contemporary, aesthetic and refined.