Pertinence Awards

Pertinence Restaurant Review:

Be sure to book a table to enjoy the cuisine of chefs Ryunosuke Naito and Kwen Liew, as this fine dining spot seats only 18 people. Forming a couple, they met at Antoine, a seafood restaurant in the 16th. Japanese-born Naito then performed a stint at Le Meurice, where he trained alongside Yannick Alléno and Christophe Saintagne. The creative food definitely warrants a visit. Expect topnotch ingredients, skilled cooking, notable sauces and artistic presentations. Pan-fried risotto is accompanied by Serrano ham cream and soft-boiled egg; roasted sea bass pairs with potato mousseline and yellow wine-reduced fishbone sauce; and crusty red mullet is complemented by red wine sauce, chorizo and persillade. The elaborate chocolate dessert comes with macerated prunes, orange marmalade and jellied rum. For drinks, count on a well-stocked wine cellar with 70 selections. Clad in white tones, the uncluttered dining room has wooden slats in the shape of a big wave along the walls and the ceiling.