Beginning in Michelin rated kitchens at the age of 14 Adrien Cachot is more then just a former Top Chef finalist, and at Vaisseau he seeks to rethink the tasting menu as a surprise performance. Awarded his first Star in the 2025 guide Vaisseau is all matte black and spotlights, the focus entirely on textures and flavors with ingredients only revealed after diners have completed their plate. Truly "anything goes," jalapeno ice cream in the cheese course or bracingly bitter coffee as part of the amuse contrasting to faultless fish and "mochi gnocchi" this is thinking persons food that takes chances and gets most of them right.
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