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.
Fritos of porc6€
Battered prawns, sesame sauce11€
Lomo Ibérique plate13€
Beef, kimchi, onion compote and miso11€
Veal tongue raviolis, morel and tonka oil15€
watercress soup, cucumber, green apple and elderflower11€
Squid, baked cauliflower, timut pepper, endive12€
Grilled avocado, roasted seaweed and anchovy12€
Red mullet, fennel, green peas and verbena13€
Asparagus, wild garlic and parmesan13€
Pithiviers of pigeon and foie gras32€
Guinea fowl, endive, peanut and cedrat25€
Brill, artichoke, and caprons27€
Place, green asparagus, celeriac puree et japanese pearls25€