Celebrating a special occasion? Book the whole table
Born in Vietnam and raised in France, Chef Jean Yves has become an expert in the art of fusing culinary techniques and traditions after winning of the 2012 edition of Masterchef France. After two decades of working as an interior designer for a prestigious group; Jean-Yves has taken the bold move to leave his comfort zone and dedicate his time and his life to his two passions: gastronomy and the art of receiving guests. He is known as much for his unbelievable creations as for the grace with which he serves them — teaching you how and why certain flavors work together, challenging your palate, and telling the story of every dish. One of his projects is to create his own team gathering a handful of talented chefs from all over the world.
I'm in my forties
Conception of Taste
huîtres pochées au champagne et Baba au rhum maison Canard, foie gras, saumon, truffe, cèpes, morille.
What to expect at Jean-yves's place
TripAdvisor Traveler Rating
This was an AMAZING dinner! The dining room is a beautiful converted wine cellar, which created a great atmosphere. The guests were a lively bunch from all over the world, making for great conversation. But the food was definitely the highlight. Jean yves is an unbelievable chef! This was honestly better than a Michelin rated restaurant. Our starter was similar to a sushi roll but with chicken, and a Vietnamese twist. Delicious. Next came an shrimp raviol that was out of the world. The main course was a very tender duck breast that was fantastic, along with an amazing cheese cracker, zucchini concoction, bamboo shoots and a sweet potato sauce. Wow!! And the dessert — there are no words. There are macaroons, and then there is THIS macaroon. The thought and process behind each dish was explained by Jean-Yves. I would like to see him go on the show “Beat Bobby Flay” - he would win. This is a must-do dinner!
A perfect evening in every way thanks to our gracious host and master chef Jean Yves. The welcome was warm, the meal delicious and the service was superior with significant contributions from spud chef Fred as well. We all learned so much about Jean Yves’ fusion take on the dishes he served to us. A consummate host committed to sharing his passion for food and design. We are so happy that we were able to share this memorable experience with you, jean Yves.