Pertinence

The restaurant

Between Rue de Grenelle and Rue Saint-Dominique, Restaurant Pertinence opened its doors at the end of March. In this former bistro, Ryunosuke Naito and Kwen Liew, partners both in the kitchen and in life, created their first intimate and elegant restaurant.

French cuisine draws on Japanese techniques to reveal its full character. Tucked away near the Fontaine de Mars, Pertinence is an intimate address welcoming only 14 guests.

The dining room at Restaurant Pertinence

Portrait of chefs Ryu Naito and Kwen Liew

Ryu & Kwen

Ryu and Kwen met in 2011 during the opening of Restaurant Antoine with chef Mickaël Féval. After working at several renowned restaurants, they decided to write their own story in an intimate, discreet place that reflects who they are.

Ryu trained in prestigious establishments, beginning at Taillevent with Alain Solivérès, then working under Yannick Alléno at Cheval Blanc, Restaurant 1947 in Courchevel and Le Meurice, where he became sous-chef.

Kwen trained in French cuisine and pastry. After Antoine, she continued developing her craft abroad in Australia and Singapore.