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.
Lunch Menu: Starter + main course + dessert22€
Meagre sashimi, broad bean, asparagus and matcha sauce10€
Clams with pastis, baby gem, coriander and ginger9€
Spelt risotto, morels, eringhi, fermented mushrooms emulsion10€
Pepper cured beef, mango, rhubarb and brocoli12€
Garden peas with beurre blanc, lettuce, acacia and poached pork10€
Pollack, quinoa, sesame and orange salad, fennel24€
Turbot, marinated aubergine, runner beans and emulsion "verveine" pepper29€
Roast quail, green been, hazelnut and bacon salad26€
Veal liver, beetroot, spinach and sage25€
Beef rib, new poptatoes and rainbow chardfor 2 / 76€
Cheese plate by Bordier12€
Strawberries from Cléry, lemùon sirup, edelflower ice-cream, Xeres vinegar meringue8€
Raspberry textures, hibiscus mousse, raspberry/harrissa sorbet and argan oil9€
Roasted apricots with palm sugar, yoghurt parfait, pink peppercorn biscuit and rosemary10€