Great place, great food. 

Old building of funeral parlour that became in 2008 the 104, a place dedicated to creation. Artists workshops, concerts, exhibitions, theater, bars, restaurants, bookshop and also Emmaüs…

My "canteen" for my business lunches. On the menu, the best of the legendary Chef Nobu: red mullet sashimi, Wagyu tobanyaki, salmon tataki.

This lively bar is located in the heart of Pigalle. I love to spend time there as soon as it gets warmer. This good spot is the meeting place of many artists, and nice people.

One of my favorite place to eat when there is nothing in the fridge. It may look like a traditional french bistro, but the food is anything but. The chef Kaori Endo is serving Franco-Japanese little plates for lunch and big plate to share with friends during the diner. There is also many lovely natural wines and I strongly recommend that "Lou Cantoun" glass of natural white wine !