Vaisseau

Fig Kombucha

Mushroom broth, Quail egg in Vinegar

Horseradish Tartlet, Shell/Lime, Fried veal brain/Magic sauce, Mimolette/Coffee, Beetroot/Smoked oil, Chiffon cake/Liver mousse, Leek/Pistachio miso, Carrot/Harissa, Radicchio/Mock sesame, White pepper meringue

Scallop/Tapioca/XO/Tripe

Focaccia

Mochi Caccio e Pepe

Low Gluten Bread/Black Tea Butter

Olive oil Hake/Beurre blanc Yuzu Kosho

Black pepper Beef Heart/Beetroot

Mature Cheddar/Jalapeno Sorbet/Breadcrumbs

Chocolate/Mushroom Ice Cream/Parsley

Ginger Tart, Milk/Rum and saffron/Pastis candy/Mochi de gazelle/Cédrat cracker

Beginning in Michelin rated kitchens at the age of fourteen Adrien Cachot is more then just a former Top Chef finalist, and at Vaisseau in the 11th arrondissement he seeks to rethink the tasting menu as a surprise performance.

Awarded his first Star in the 2025 guide, time at Perchoir Ménilmontant refining skills that anchor a seemingly boundless imagination, it is inside Cachot’s “Vessel” that guests turn themselves over to the Chef’s whim with no dish explained until after eating and thus freeing the experience from external influence or expectations.

Dressed in all matte black and spotlights, servers happily going all-in on the idea that “anything goes,” guests are invited to choose between two menus with the former Cachot’s “classics” and the more expensive for returning guests eager to see new ideas.

Expressing no allergies or intolerances, a propensity for Offal well-known to any familiar with Adrien’s background, Kombucha proves well-suited to starters arriving in an nine-part flurry embracing an array of tastes, textures, temperatures and spice levels.

Technique-driven but not afraid to dabble in modernism, a nearly-raw Scallop overlying the yin-and-yang of delicate Tapioca versus Tripe in XO Sauce seeing each bite offer something new, Cachot’s signature “Mochi Caccio e Pepe” is a lot of fun, though probably not quite as good as well-made Gnocchi dressed the same.

Served two types of Bread with dinner, the Focaccia fairly typical while a low-gluten Sourdough with “Black Tea Butter” was more for show than taste, Hake as a disc reminisced of Geranium in presentation but with more assertive flavor prior to a final savory featuring peppered Heart and Beets.

Next incorporating Jalapeno Ice Cream in the Cheese Course, still less surprising than bracingly bitter Coffee as part of the amuse, Dessert places a crumbled “plastic cup” made of Sugar amidst textural elements and Mushroom Ice Cream before Petit Fours again willing to take chances.

www.restaurant-vaisseau.com