French
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Review
A historic Saint Germain address, Petit Vatel was given a new life in 2026 by fishmongers Arthur and Marie Victoire Viot, whose poissonnerie is just a few steps away. The kitchen is led by Japanese chef Masayoshi Haraguchi, with a menu entirely focused on fish and seafood.
The fish is carefully sourced and some is matured in dry, ventilated refrigerated cabinets before being prepared. Haraguchi combines French cooking with Japanese techniques, from crudo to binchotan grilling. The menu changes with the catch, with dishes such as monkfish liver, aged fish and crab with caviar and a buttery sauce, which is particularly good.
Closed Monday & Sunday