Quatre Quarts

The story

Quatre Quarts: Seasonal Vegetarian Dining in a Court-Saint-Étienne Railway Building

The chefs and the kitchen

Quatre Quarts in Court-Saint-Étienne builds its reputation on thoughtful vegetarian cuisine. Jérôme Jacques and Quentin Lacroix direct the kitchen with a strict commitment to organic and locally sourced produce. Their plant-based cooking operates within a zero-waste remit that dictates every preparation method. Le Fooding noted this deliberate balance when they added the venue to their 2026 list.

The menu structure

Visitors read a sprawling chalkboard that sorts every item by protein, vegetables, and carbohydrates. This practical arrangement lets guests construct complete plates from whatever the season delivers. The kitchen transforms humble roots into a potato rösti paired with a bright lemon yogurt sauce. Tomato and basil polpette sit beside roasted cauliflower coated in black sesame seeds and curry powder.

Space and shared tables

The chickpea and egg shakshuka provides a second option for diners who welcome animal products into their vegetable-forward meals. The dining room retains the original brick arches and timber beams of the former Court-Saint-Étienne station. Wide communal benches encourage conversation between strangers sharing afternoon light. A vanilla crème brûlée with a sharp cracked sugar crust closes the experience.