David Faria - At the age of 16, he joined the renowned Ferrandi school where he cut his teeth.
For years, he has traveled to many establishments such as Maison Rostang and Prunier. Alongside great chefs, he has drawn his inspiration and matured his passion for cooking.
In 2014, this talented chef took over the kitchen at Le BON.
Rigor and precision is the message he wishes to convey to his team, which has been loyal to him for years.
With direct flavors, a delicate universe, an elegant cuisine: semi-cooked tuna sesame basil; spicy sea bass, ginger and spring onion tartare; lacquered eggplant, mizo sauce; grilled chicken with lemongrass and chilli… or the fabulous "Black Cod c'est BON!"
These are sweet, acid and fruity notes that are available on our dessert menu. As for the entremets, they are designed and developed by pastry chef Thomas Jimenez for a spectacular end to the meal...
The great classics of the house and seasonal dishes are found around a sacrosanct principle: the quality of the product and the subtlety. On the wine side, a selection contacted by the head sommelier presents the best the world has to offer.
BOOK A TABLE
25 rue de la Pompe 75116 Paris,
01 40 72 70 00,
Mon – Thurs : 12pm to 2:30pm – 7:30pm to 11pm
Fri – Sat : 12pm to 2:30pm – 7:30pm to 11:30pm
Sun: 12pm to 4pm – 7:30pm to 11pm