Restaurant Alt

Restaurant Alt stands out for its chef owners Sangmi Lee and Kazuaki Aoi—she honed her craft at Robuchon Singapore, he at Paris’s Taillevent. This tight culinary partnership translates to a succinct, detail-oriented menu, where classic French dishes are refreshed with seasonal produce and subtle contemporary notes.

Highlights include inventive starters like poireaux vinaigrette with crab and lemon, or white asparagus velouté with bouchot mussels, followed by mains such as roast magret de canard with port jus, rack of lamb with savory and sherry, and beef ribeye with red wine sauce. Desserts lean towards seamless pairings—think white peach coupe with mint gelée, or a duo of chocolate cake and mousse layered with red wine caramel.

With only eight seats, the experience is intimate and reservations are by phone. This setting, along with carefully sourced ingredients and technical attention, sets Alt apart among Paris’s new generation of bistronomic tables.