17th chef’s residence at Bánh Mì

It’s the turn of Chef William Denys to take over the stoves at Bánh Mì. From the outset, this talented chef chose to work in Michelin-starred restaurants such as Drouant and Alain Ducasse’s Jules Verne. Quickly attracted to free and daring cuisine, it was alongside Iñaki Aizpitarte at Chateaubriand that he plunged into the vibrant atmosphere of neobistronomy. His thirst for adventure and experimentation then took him to Copenhagen, where he discovered fermentation and wild harvesting in a resolutely modern kitchen at Mielcke & Hurtigkarl. A true culinary globetrotter, William traveled throughout Asia, visiting Korea, Japan, Taiwan and Hong Kong, enriching his style with deep, subtle flavors. Today, he offers an instinctive Asian-inspired cuisine, where vegetables and fruit play the leading role. Let yourself be tempted by watermelon, yuzu and chili, smoked salt, mackerel sashimi, burnt tomatoes, tiger’s milk, fermented red fruits, marinated chicken, Yu Xiang eggplant with pepper condiment and melting meringue, whipped cream with combava leaves and cherries.