Sarkara: The End of a Sweet Summit

This is news that I sincerely regret. First reported by Bouillantes, then confirmed by K2 Collections, the closure of Sarkara comes alongside the departure of its chef, Sébastien Vauxion, who also served as the group’s executive pastry chef. Opened in 2017, this restaurant—entirely dedicated to dessert—earned its first Michelin star in 2019, followed by a second the following year, becoming a truly unique destination on the French gastronomic scene.

Sweet Freedom

I met Sébastien Vauxion in 2020, when I was writing for Le Temps. I still remember that tasting, which captivated me, but also the man behind the dishes. A chef of rare humility, possessed of extraordinary sensitivity, capable of creating desserts of striking depth and freedom. Sarkara’s passing serves as yet another reminder that the specter looming over haute cuisine today spares no one—not even the very best. But Sébastien Vauxion’s talent is immense. I have no doubt that a new chapter will soon begin for him, somewhere else and in a different way.