The story
Yuri.m sits quietly inside Pau’s Ateliers Hybride complex, where chef Yuri Massines directs a kitchen built around Japanese-inspired cuisine. Her recent Le Fooding recognition follows a stint directing L’Amateur de Thés, underscoring how precisely she executes this single-menu format. Lunch and dinner share the same lineup, which keeps the Japanese-inspired dining tightly coordinated across both services. Fermented pastes and citrus notes anchor every plate.
Midday servings showcase crisp vegetables from the Bastelica family, resting atop a smooth miso-sunchoke purée brushed with persimmon glaze. Evening tables receive line-caught bass from Saint-Jean-de-Luz, transformed by contrasting textures of grated and puréed celeriac alongside purple shiso leaves. The main course highlights medium rare suckling veal paired with white rice, new potatoes, and fried gras-double tripe finished with yuzu mustard. Every meal closes with a revisited lemon tart built from pecan shortbread and mango meringue.
The compact space favors focused attention over grand gestures, allowing guests to follow the chef’s pacing without rushing. Service extends to two hours during evening seating, giving diners time to absorb each preparation. The beverage program mirrors the culinary direction with a dedicated saké list featuring Japanese labels like Oihana and Kenbishi. Complementary tea selections include spring Tamaryoku, Sencha, and aged Hôji cha sourced directly from Japan and China.
Recognition
Ambience
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