At Caillou, every dish is an impromptu masterpiece crafted from the very best produce of the day. Diners are invited to choose from a selection of top quality, seasonal ingredients, which are transformed into a multisensory fine dining culinary event. Caillou stands out from the pack thanks to its approach of involving guests in the menu, which is an evolving dialogue with chef Koichi Adachi and his team. This exchange tailors the dining experience to the guests at every single sitting, setting it apart from what we understand as a traditional restaurant offering. Adding to the multi-layered experience is a well-stocked wine cellar, boasting a collection of around 200 hand-picked wines. With a focus on rare French labels, the wine list provides a genuine complement to each exquisitely prepared dish, ensuring each visit to Caillou leaves guests replete with a refined and unique food and wine narrative.
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