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.
White asparagus soup, razor clams, black olives10€
Mullet ceviche, wasabi cream, peas soup with sarriette and mint11€
Duck foie gras, white miso, daïkon, hazelnuts, spring onions14€
Octopus, turnip / koji sauce, spinach14€
House smoked duck breast, green asparagus, grapefruit, celeriac, cucumber, cumin yogurt11€
Goat cheese, beetroots puree with orange, brocolis, spinach9€
Sardines, potatoe puree, green peas, spring onions, baby gem, lardo vinaigrette11€
Pithiviers of pigeon and duck foie gras32€
Salmon, nettle gnocchis, black grape25€
Spare ribs glazed with spices, new potatoes, green asparagus24€
Saddle of lamb, black olives and mint, aubergine caviar, broad beans, chicory27€
Beef from Normandy, carrots, brocolis, courgettes, salad34€
Cheese by Bordier8€
Cheese plate by Bordier12€
Orange, anise, Sansho pepper, pistachios, mint granita8€
Tiramisu sake scented, red fruits, wasabi ice cream8€
Rhubarb, hibiscus, almond soup, white beer sorbet8€