L’Ours

It’s true what they say about bare necessities, but here, the bear (L’Ours) isn’t Baloo, but Jacky. This famous chef trained with the greatest, first in Brittany, then Chamonix, Gstaad, Zurich, Tokyo and Sendai. At his new, nature-inspired den near the Château de Vincennes, the plain decor of raw materials reflects who he is. His retreat is his kitchen, concealed yet accessible, where he unleashes his creativity day after day in set menus of several courses…

The chef’s den, a Michelin star and the pleasure of sharing

Admire the interior decor of L’Ours. With his wife, Valérie Ribault, and the architect, Caroline Tissier, the chef has designed a place where nature is everywhere, styles mingle and raw materials like steel, concrete and copper take pride of place. In his jungle with a designer touch, this bear greets diners at the door. The room is lit by an impressive illuminated sculpture that creates an interplay of shadow and daylight. A porthole in the floor offers a glimpse of the wine cellar hidden beneath in an underground lair containing more than 300 wines. At the far end is the den of the chef who calls himself the bear: an open-plan kitchen where the most fortunate guests get to dine at the owners’ table. Here, he and his staff put the finishing touches to the meal before emerging to shake paws with the customers.

A bear with a delicate touch

He follows his instinct to reinvent, transform and combine high-quality ingredients and exquisite flavours. Let Jacky transport you into a world based on good local produce and the weather outside, in dishes that reflect the seasons and his own recollections. A decidedly creative menu that has earned him a Michelin star. Appearances are just as important to him, as you can tell from his creations that appeal as much to the eye as to your tastebuds. You’ll enjoy the subtlety of Japanese cuisine with the winter Dashi and the Wagyu beef, or more traditional dishes like veal fillet from the Basque Country, or baked red mullet served with a fish-stock siphon. For dessert, it’s Hugo Correia who takes over as chef. Based on mango, fig or coconut, his dishes are the perfect final touch to your meal. But L’Ours also proposes a selection of mature cheeses.

Check out the Paris Region’s incredibly romantic restaurants.