Vaisseau

At Vaisseau in January 2024, Time Out's critic found that Adrien Cachot's silver meringue was in fact blazing with pepper.1

Why go

Adrien Cachot reached the final of Top Chef in 2020 and stood out on the show for his creativity and his taste for neglected ingredients, offal above all.3 5 After a residency at Le Perchoir in 2022, he opened Vaisseau on rue Faidherbe in late 2023.7 The MICHELIN Guide gave it one star in 2025.4

Cachot sends the plates out blind, so you learn what each dish was only after you have tasted it.1 3 He told the MICHELIN Guide in 2025: There's tenderness in everything we do, even if people are sometimes surprised by the boldness of the flavors. We're after emotion, not explanation.5 Aitor Alfonso of Time Out ate the 17-plate dinner in January 2024 and gave it five stars out of five: Where this guessing game can irritate elsewhere, here you're drawn in.1 A quail broth, sharply vinegared, jolts your taste buds into life from the outset.1

Come for the offal. Alfonso's dinner had a memorable trilogy centred on veal: tongue with kimchi; scallop with 'beef strawberry' and XO sauce; brain karaage with mapo sauce.1 Alexander Lobrano had veal three ways on a recent meal for Eater's 2026 list: tongue, intestines and brains.6 The MICHELIN inspectors wrote in 2025 of his superb black ruff, a fish from the Mediterranean seabed, judiciously combined with tripe and vin jaune.4 Vin jaune, in Cachot's own words, is a type of white wine made in the Jura.5 Alfonso's verdict on the whole menu: These are small dishes for humans, but seriously big flavours for the umami-obsessed.1

Order this / avoid

The kitchen sends a set menu, so these are dishes it has served.3

On the menu: the mochi (rice cake) Cachot e pepe, which the MICHELIN inspectors say is prepared in the manner of a pepper and citrus risotto.4 Adrien Juif of Yonder, 2026, found it came with a cheesy, peppery sauce that is particularly addictive (avec une sauce fromagère et poivrée particulièrement addictive).3
On the menu: lentils with anise and spider crab. Aitor Alfonso, Time Out, 2024: sensational.1
On the menu: a Mont d'Or siphon with apple sorbet. Aitor Alfonso, 2024: an ultra-light cheese foam, with a sorbet strong enough to clear the sinuses.1
Drink: the pairing, from 40 euros at lunch in 2026.10 Franck Pinay-Rabaroust of Bouillantes found the wine list does not try to dazzle but to satisfy every thirst (ne cherche pas à épater mais à sustenter toutes les soifs).7

What locals & experts say

Alexander Lobrano, Eater, 2026: audacious dishes emerge featuring strange, stunningly inventive, and almost unfailingly delicious combinations of ingredients. He adds: Vaisseau isn't recommended for timid or fussy eaters.6
Adrien Juif, Yonder, 2026: Admittedly the exercise has its limits: set menus can sometimes wear thin (Alors certes, l'exercice a ses limites : les menus imposés peuvent parfois lasser).3
Aitor Alfonso, Time Out, 2024, on the amuse-bouches: dazzling with their precision, even when they flirt with sensory overload.1
Franck Pinay-Rabaroust, Bouillantes: There, in his intoxicating Vaisseau with its open kitchen, Adrien Cachot reaches culinary heights (Là, dans son enivrant Vaisseau et sa cuisine ouverte, Adrien Cachot atteint des sommets culinaires).7

Good to know

Price: in September 2026 lunch was 60 or 120 euros and dinner 120 or 180, with pairings from 40 to 100 euros.10
Lunch or dinner: Sortiraparis wrote in January 2024: For the less adventurous, note that lunch is more affordable than dinner, both financially and in terms of taste - understand: offal is not part of the lunch menu.8
Days: dinner Monday to Friday, lunch Wednesday to Friday, shut Saturday and Sunday, as of September 2026.9
Booking: book well ahead online on the house site, or call 01 88 61 70 41. Just after it opened, Sortiraparis found it fully booked for the next two months.10 8
Getting there: Métro Faidherbe-Chaligny or Charonne.1

Verdict

should-visit — Book Vaisseau for Adrien Cachot's blind menu of small plates, offal included. Lunch started at 60 euros and dinner at 120 in September 2026, and you eat what the kitchen sends.