Sola

Just a stone's throw from the banks of the Seine, looking out onto Notre Dame, and yet here we are in Japan! This is Sola, with its tranquil interior done out in wood and, in the basement, the vaulted cellar with its tables arranged on tatami mats (be sure to remove your shoes). Japanese chef Kosuke Nabeta proposes a delicious fusion of the exacting standards of Japanese cuisine and the wealth of ingredients from rural France. He introduces us to traditional Japanese culinary techniques, which he wields with great skill (smoking, drying, marinating, fermenting, alternative cooking methods etc). Be sure to try his signature dish of foie gras and smoked eel! Harmonious, refined and personal food.