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.