Restaurant AT

Top choice gastronomy in Latin Quarter

Trained by some of the biggest names in gastronomy (Pierre Gagnaire included), chef Atsushi Tanaka showcases abstract artlike masterpieces incorporating rare ingredients (charred bamboo, kohlrabi turnip cabbage, juniper berry powder, wild purple fennel, Nepalese Timut pepper) in a blank-canvas-style dining space on stunning outsized plates. Reservations essential.

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