Le 6 Paul Bert opened in December 2012
with the ambition to allow young chefs coming from different horizons to express their talent.
With a different and generous cuisine, Louis Philippe Riel brought a true reputation as soon as Le 6 Paul Bert opened. Then Kosuke Tada accompanied us for one year in a constant search of tastes extraction and cooking perfection.
Since two years ago, we have decided to produce our vegetables in biodynamic culture, without any input in our soil, making the most of a ground that has never been cultivated before.
Ham from the Pyrénees15€
Anchovy Cantabriques Don Borate (5 pieces)18€
Fried octopus, turnip sauce et piment d'espelette10€
Sea snails, garlic, persil and green pepper8€
Strawberry gaspacho, fresh goat, mint10€
Beef tartar, oyster and dashi13€
Black pudding mille feuille, caramelized apples, piment d'espelette11€
Foie gras with vanilla, chutney of Umeboshi11€
Pithiviers of pigeon and foie gras32€
Chicken, truffle potatoes, onion and chard24€
Brill cook on the bone, artichoke, leak and fennel32€
Place, eggplant caviar, zucchini and okra26€
Veal sweetbread in beignet, mushrooms risotto30€
Entrecôte of beef from Galicia, Txogitxu, gnocchi and salad35€