The story
Chef Priscilla Trâm channels her Vietnamese culinary background into a focused menu at Trâm 130 in Paris. After completing multiple residencies across the city, she settled permanently on Rue Saint-Maur to run her own service. Her approach treats Vietnamese ingredients and European dairy as equal partners rather than contrasting elements. She builds flavor through controlled caramelization and careful brining instead of heavy sauces.
A whole tomato rests in dashi broth alongside pickled cucumber and wakame seaweed for a bright Asian-French starter that leans heavily on umami balance. The kitchen stirs brown crab and shrimp head bisque into soft orzo risotto, then cuts the richness with aged pecorino. Eggplant, miso paste, and Comté cheese form thick croquettes meant for dipping in a fragrant herbed mayonnaise. Char siu-style glazed veal sweetbreads and bok choy on toasted brioche rotate through the seasonal lineup.
Architect Pablo Goury designed the dining area using pine green wall tiles and a painted crimson ceiling. Neon pendant fixtures drop low over simple wooden chairs and matte ceramic plates. Le Fooding placed Trâm 130 on its 2026 guide precisely because the interior supports the meal without demanding attention. The floor plan leaves generous aisles between tables so conversation flows freely.
Recognition
Instagram