The chef’s creations for Bar des Prés transform products into something akin to luxury jewellery (Green asparagus with caramelized miso; Tuna tartare accompanied – or not – by caviar) and remakes finger food as a ceremonial voyage while turning the spotlight on both France and Lignac’s savoir-faire : crunchy crab & avocado galette, Madras curry or native lobster salad, strawberries, elderflower vinegar, fresh almond

The art of slicing raw fish is given the prominence it deserves; sushi, sashimi and California rolls – such as the voluptuous yet healthy Label Rouge salmon with avocado, jalapeño and sriracha – set the tone by respecting traditions, while highlighting exceptional products.

The dessert menu honours Cyril Lignac’s original training and his professional beginnings as a master pastry chef. It revisits the gamut of Japanese gourmet classics: tapioca with coconut milk, kiwi and passion fruit or traditional iced mochis

To design the decor, Cyril Lignac once again called on the talent of Studio KO. Behind this dark blue facade, hides now a discreet address, with irresistible charm, which combines the best of all worlds, through the boundless magic of cooking and the pleasure of entertaining.

The focal point is the inviting bar made of Italian Giallo Real marble. On one side is the bar, on the other the kitchen. These two parallel worlds are placed side-by-side here for the customers to see. The decoration plays with codes, a delicate balance between raw materials (wood, wall plaster) and more noble (fabric, marble).

All in a Belle Epoque Germanopratin spirit (subtly spotted leopard carpet, elegant peacock fabric) and reminiscent of the old food shops (terrazzo floor, walls dressed in rough sawn oak).

The tableware, that essential detail, is by French ceramicist Les Guimards or the Danish workshop KH Würtz.

It was in 2005 that everything changed for Cyril Lignac. Talent-spotted by a TV producer, he began presenting his own cooking show, Oui, Chef!, a French version of Jamie’s Kitchen, which allowed him to open his first restaurant, Le Quinzième. Seven years later, it would earn the chef his first Michelin star, before he closed it in 2020 to make way for new adventures. During that time, his TV career has also gone from strength to strength with successful shows including Le Meilleur Pâtissier (a French version of The Great British Bake Off) and Tous en cuisine, which launched during the spring 2020 lockdown. His entertaining, yet educational approach has also found a natural outlet in his cookery books, which have now sold over 4 million copies. These numerous successes have made him France’s best-known chef and a favourite with the French public.