Vantre

There are those who know, and those who don’t! The latter walk into this beautiful bistro and discover dishes that read like little adventures straight from the menu: ikejime tuna with heirloom tomatoes, arugula, and fermented apricot sauce; roasted pork shoulder with padrón peppers, anchovies, eggplant purée, and black garlic condiment; pavlova with yellow fruits, fennel blossom cream, shiso sorbet, and peach. A cuisine far removed from the traditional bistro repertoire. The subtle Asian influences are fully embraced—and they work. The insiders in the first group also come for the wine list: 2.8 kilos, at the very least! Marco Pelletier, former sommelier at Le Bristol and Taillevent, has nearly 50,000 bottles in his cellar. Only the best, and then some. From a simple Chinon blanc to an ultimate Chambolle-Musigny, Vantre is the restaurant that makes you forget water is supposed to be trendy!