The story
In the quiet 16th arrondissement of Paris, Chef Keisuke Yamagishi runs Étude, a restaurant named after Frédéric Chopin’s celebrated compositions. Born in the Nagano prefecture of Japan, Yamagishi developed a deep sensitivity for nature and rurality. After training under outstanding chefs in Tokyo and Paris, he opened his own establishment in late 2013. His cooking is guided by a belief that simple cooking is the most complicated, and his menus demonstrate a rich creativity born from an unrelenting quest for perfect culinary harmony.
The dining room is a sleek, minimal space in tones of cream and greige, designed to reflect the essence of the cuisine. The atmosphere is serene, modern, and comfortable. Here, taste remains king. Sauces and emulsions retain their creaminess and foaming texture, while desserts play with soft, melting, and crunchy textures. The chef’s philosophy is to gather guests around a cuisine of choice, prestigious produce, while respecting individual principles and health. Two tasting menus are offered: the Waltz, a six-tempo degustation at €110, and the Étude, an eight-tempo degustation at €160.
The wine list honors Burgundy, with a collection of Grand Cru vintages, but also extends to Bordeaux, the Loire and Rhône valleys, and Languedoc-Roussillon, where artisanal wines sit alongside established names. The kitchen sources from dedicated producers, including market gardeners Thierry and Elise Riant, who supply ultra-fresh vegetables through short-circuit distribution, and La Ferme de la Haute Folie, which provides high-quality raw milk. This commitment to sourcing is a guarantee of freshness and seasonality. The restaurant’s thoughtful approach has earned it a Michelin Recommended distinction, a fitting recognition for a chef whose work is a study in refined French cuisine.
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