Le 21 is our restaurant — French in lineage, Michelin-track from the start, intimate by design. An open kitchen, a deep European cellar, forty-six covers and no more. The kitchen, by Théo Bruyniard.
The Chef
Théo Bruyniard
Born in Lille and trained in the kitchens of Northern France, Théo Bruyniard is widely held as the most accomplished chef of his generation in the Hauts-de-France. His cuisine is rooted in the produce of coastal Flanders — turbot, langoustine, samphire, oysters from the Baie de Somme — and disciplined by years in the three-star kitchens of Paris. He works in short menus, in long sessions, and never with more than what the season offers. Decorated young, Bruyniard has chosen Le 21 as his first table outside France. The menu will follow him.
Lille · Boulogne · Paris → Saigon
The Cellar
Les Caves
The cellar at Le Comptoir is the depth of the restaurant — and its other voice. One of the deepest collections of European wines in Southeast Asia: the great verticals of Bordeaux and Burgundy, the singular producers of the Loire and the Rhône, Piedmont in its full spans of Barolo and Barbaresco, the slow Brunellos of Montalcino. Beside the wine, a programme of fine spirits — single-cask whisky from Speyside and Islay, the unhurried Cognacs of the great maisons, rare Japanese whisky by allocation. The list is read at the table.
A single tasting menu, written by the season and the morning's market. Eight courses, two hours, no choices to make at the table. À la carte is not served. We do not believe in choosing under candlelight.
The Service
Two seatings, every night.
Dinner only. Two seatings — 19:00 and 21:30. Tuesday through Saturday. Reservations open ninety days in advance for 130 Club members, sixty days for the public, by the concierge or in person.
Michelin-track — never claimed before earned. Opening with the house.