Cuisine:

• French
• Japanese
• Fusion

Stella Maris Description:
Close to the Arc de Triomphe, the Stella Maris offers a unique Japanese take on some sophisticated French dishes: eel blanquette with grilled cucumber, salmon prepared four ways (in salt, marinated with dill, smoked, and pan fried), and a unique version of the French classic tête de veau. The menu changes completely every season, i.e four times a year, and the tasting menu changes daily.
Tateru Yoshino is the most French of all Japanese chefs. No wonder: he admires Troisgros, Robuchon and Senderens with whom he apprenticed upon his arrival in France many years ago, and who taught him the French cooking techniques. So, surprisingly enough, Yoshino tends a 100-percent French restaurant in Paris. His dishes reflect faithfully the French tradition although with an almost imperceptible Japanese twist. Parisians love this elegant setting and the Franco-yet-not-so-Nippon dishes of this chef, such as the light langoustine ravioli and shellfish couscous, and his desserts, like the shortcake with cottage cheese ice cream in strawberry sauce.


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