L'Ours

The story

L'Ours | Jacky Ribault's Michelin-Starred Modern Cuisine in Paris-Vincennes

A bear returns to Vincennes

Vincennes, once a royal hunting ground with a menagerie of bears, lions and tigers, now welcomes a bear of a different kind. Chef Jacky Ribault has opened L'Ours in the Îlot Fontenay complex, just east of Paris. The name — French for "the bear" — is a playful nod to the area's history and to the chef's own approachable yet commanding presence in the kitchen.

Ribault is no stranger to Michelin recognition. His first restaurant, Qui Plume la Lune in the 11th arrondissement of Paris, has held a star since 2014. L'Ours, too, has earned a Michelin star for its high-quality cooking, cementing Ribault's reputation for refined modern cuisine that stays true to its roots.

A menu built on trust

There is no standard menu at L'Ours. Instead, the kitchen improvises daily, creating set menus based on whatever exceptional produce arrives from the restaurant's network of small-scale farmers, artisans and artisanal fishermen. Ribault, a Breton-trained chef who has lived in the Val-de-Marne for over three decades, champions ingredients from the Île-de-France region as much as possible.

Guests choose from five set menus — named after local landmarks like Le Pilier and La Roche-aux-Fées — ranging from three to six courses. Prices start at €70 for lunch and go up to €250 for La Sapinière, a six-course menu built around exceptional products. A wine pairing option is available, as is a cheese selection and a surprise dish to accompany an aperitif. The approach is simple: let the produce inspire, and let the guest enjoy.

A den of raw and refined

The restaurant itself was designed by Ribault, his wife Valérie, and architect Caroline Tissier. The space is dominated by a large radiant sculpture, with raw materials like steel, concrete and copper given pride of place. At the far end is the open kitchen — the bear's den — where a table d'hôte surface allows a lucky few to watch the chef at work.

A lounge and corner bar invite guests to linger, making L'Ours a place for both a full tasting menu and a more casual moment. The atmosphere is one of contrasts: approachable yet hidden, raw yet refined, with nature woven throughout. It is a setting that mirrors Ribault's cooking — rooted in memory, guided by the seasons, and always built on trust.