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  "title": "Vaisseau",
  "description": "Vaisseau, in Paris's 11th arrondissement, is a one-MICHELIN-Star creative restaurant: in an all-black dining room, chef Adrien Cachot uses chilli as the leitmotif of a playful carte blanche menu, with the \"cachot e pepe\"-sauce mochis as a signature.",
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        "value": "35 rue Faidherbe, 75011 Paris, France"
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        "key": "hours",
        "value": "Mon \u0026 Tue 19:30–21:00; Wed–Fri 12:00–13:30 and 19:30–21:00; closed Sat \u0026 Sun"
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        "value": "Adrien Cachot"
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    "title": "Vaisseau",
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    "summary": "Vaisseau, in Paris's 11th arrondissement, is a one-MICHELIN-Star creative restaurant: in an all-black dining room, chef Adrien Cachot uses chilli as the leitmotif of a playful carte blanche menu, with the \"cachot e pepe\"-sauce mochis as a signature.",
    "status": "published",
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    "sources": [
      {
        "id": "guide2025",
        "title": "Guide MICHELIN France 2025 : Paris, ses nouvelles Étoiles et tendances",
        "author": "MICHELIN Guide",
        "date": "2025-03-31",
        "url": "https://guide.michelin.com/fr/fr/article/michelin-guide-ceremony/guide-michelin-france-2025-les-nouvelles-etoiles-et-tendances-paris"
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        "title": "Vaisseau — Paris",
        "author": "MICHELIN Guide",
        "date": "2026",
        "url": "https://guide.michelin.com/fr/fr/ile-de-france/paris/restaurant/vaisseau"
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    "body": "**Vaisseau** is a creative restaurant located at 35 rue Faidherbe (75011), in Paris's 11th arrondissement. [^profile]\n\n## Overview\n\nVaisseau is located in Paris at 35 rue Faidherbe, Paris 75011; the guide lists the cuisine as creative. Adrien Cachot works in a black-clad dining room with chilli as the thread of his composition, serving bold combinations; the MICHELIN review mentions mochis cooked in a \"Cachot e pepe\" sauce. Chef Adrien Cachot's cooking is full of character: in the all-black dining room he unleashes his creativity on plates whose pairings are often audacious, such as mochis cooked in a richly peppery \"cachot e pepe\" sauce — pepper being another marker of his culinary identity. He is also fond of less conventional ingredients such as offal, prized for their rare textures, and of surf-and-turf marriages: a flambadou-grilled smoked oyster covered with cecina de León and topped with a quenelle of oscietra caviar. [^profile]\n\n## Dishes \u0026 Signatures\n\n- A playful carte blanche menu that shakes up taste habits with great freedom\n- Signature: mochis cooked in the richly peppery \"cachot e pepe\" sauce\n- Flambadou-smoked oyster with cecina de León and oscietra caviar\n- Reservations open only on the day and time announced on the website — don't miss the slot\n\n## Honours\n\nThe restaurant is listed in the MICHELIN Guide France 2025 with one star. [^guide2025][^profile]\n\n## Practical Information\n\n- Address: 35 rue Faidherbe, 75011 Paris, France\n- Hours: Mon \u0026 Tue 19:30–21:00; Wed–Fri 12:00–13:30 and 19:30–21:00; closed Sat \u0026 Sun\n- Price: €€€€",
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      "listTitle": "2025《米其林指南法国版》巴黎市区星级名单（123家）",
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