She is expected to become a famous figure of the cuisine world. After working with Pascal Barbot (Astrance) and in Hong Kong, she opened this tiny and traditional restaurant in 2009, which welcomes 20 guests and whose kitchen is just 6-7 m2 for … four cooks! However, this limitation and her short experience on her own didn’t prevent her from proposing one of the most interesting tables in Paris in a dazzling period of time.
Her haute cuisine, clearly Asian as well as innovative, without sophistications, is for now eclectic, even difficult to define. What we can definitely say is t...
