The story
Ze Kitchen Galerie, at 4 rue des Grands-Augustins in Paris, holds one Michelin star (2026) for the fusion cooking of chef William Ledeuil. Ledeuil opened this first restaurant of his in 2001.
Ledeuil builds his dishes around bouillons and condiments, and he describes broth as a palette of aromas. The result links French produce with Thai, Japanese and other Asian flavors. Le Fooding lists the restaurant for 2026 and describes a cosmopolitan kitchen playing the chef's Asian-inspired score.
The menu changes with the seasons. Recent cards have paired zucchini flower with a grey shrimp Thai broth and crab, and served Madame Burgaud's duck with a blackcurrant and umeboshi condiment. Past signatures include tarama soup with mango and turmeric, and Burgundy snails in a coconut and lemongrass broth. Dessert may bring white chocolate and wasabi ice cream with strawberry and Thai basil.
The loft-like space has pared-down lines and furniture by designer Léopold Gest. Paintings by Daniel Humair and Tony Soulié hang on the walls. Humair, a painter and jazzman, is a friend of the chef. Guests can also watch the kitchen crew cook, as the plates come together in shapes and colors that echo the art around them.
Recognition
Ambience
Details
History
High quality cooking
For the past 20 years, William Ledeuil has been impressing loyal crowds at this loft-like atelier space furnished by designer Léopold Gest, which features vibrant paintings by Daniel Humair. In the kitchen, the young Paul Andréjac (ex-Jules Verne) directs a cosmopolitan culinary opera with zero false notes, interpreting the master chef’s Asian-inspired score. The day we went for lunch, the €48 tasting menu featured: a shot of tomato/melon gazpacho with briny notes of bluefin tuna bresaola for the amuse-bouche; magical lobster and shellfish in a coco de Paimpol bean, green curry and lemongrass broth; perfect pollack swimming around in a bouillabaisse jus with chanterelle mushrooms, zucchini blossom tempura, purple basil and coriander seeds; before some sensual figs cooked in syrup, served with summer berries, coulis and a nectarine-shiso sorbet. At night, the big shot chef himself serves his fantasized version of Asia in five or seven courses – a few examples: porcini and spinach ravioli with a yuzu kosho jus and a gojuchang condiment; slow-roasted wagyu beef with a pepper-mostarda condiment; kohlrabi and wild sunflower; roasted scallops with cabbage, smashed potatoes and a ginger jus… // A.D.
For the past 20 years, William Ledeuil has been impressing loyal crowds at this loft-like atelier space furnished by designer Léopold Gest, which features vibrant paintings by Daniel Humair. In the kitchen, the young Paul Andréjac (ex-Jules Verne) directs a cosmopolitan culinary opera with zero false notes, interpreting the master chef’s Asian-inspired score. The day we went for lunch, the €48 tasting menu featured: a shot of tomato/melon gazpacho with briny notes of bluefin tuna bresaola for the amuse-bouche; magical lobster and shellfish in a coco de Paimpol bean, green curry and lemongrass broth; perfect pollack swimming around in a bouillabaisse jus with chanterelle mushrooms, zucchini blossom tempura, purple basil and coriander seeds; before some sensual figs cooked in syrup, served with summer berries, coulis and a nectarine-shiso sorbet. At night, the big shot chef himself serves his fantasized version of Asia in five or seven courses – a few examples: porcini and spinach ravioli with a yuzu kosho jus and a gojuchang condiment; slow-roasted wagyu beef with a pepper-mostarda condiment; kohlrabi and wild sunflower; roasted scallops with cabbage, smashed potatoes and a ginger jus… // A.D.
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