Food and drink
Modern France meets Asia, based on top-quality local ingredients, such as Breton scallops, Challans duck and lamb from the Lozère, artistically combined with eastern herbs and a distinct taste for raw-cooked combinations and citrussy flavours. Starters focus on marinaded dishes and bouillon soups. Salmon might come both marinaded and grilled with asparagus and combawa. Main courses are mainly grilled à la plancha, such as lamb with Thai basil-spiked polenta or monkfish with yuzu and ginger, and imaginative desserts are full of unusual froths and sorbets.
An open-plan, loft-style space with distressed walls, colourful chairs, modern paintings on the walls and views of chef William Ledeuil and team toiling away in the kitchen. Fashionable cosmopolitan crowd meets St-Germain publishers.
Good professional service.
Amid historic buildings on a side street just off the riverside quais in chic Saint-Germain.
Around 60 euros for dinner, not including wine. Lunch formules vary between 26.50 and 39 euros.
In 2009, Ledeuil opened an offshoot KGB up the street at No. 25, based around smaller tasting dishes.
- Business travellers
- Families with teenagers
- Special occasions