Ze Kitchen Galerie
You could be forgiven for thinking ‘fusion’ when you see the ingredients with which ZKG’s William Ledeuil is making his name. He matches burrata cheese with galangal, likes to marinate fish and seafood and serve itwith ginger or citrus dressing, and accompanies grilled pigeon with teriyaki jus. Yet this is, he says, contemporary French cuisine, it’s just that incorporating Eastern influences is his thing. The restaurant, a few steps from both the Seine and the social bar-hop of Rue de Buci, is cleanly designed, with lots of colour and nothing retro or flouncy – pretty much like the food. Puddings are fruity and globetrotting: roasted Thai mango with coconut, vanilla and passionfruit ice-cream; or white chocolate and wasabi ice-cream with pistachio and strawberry sauce. Much talked-about, and with good reason. As for ze name, ze walls are covered in modern art.