Portrait of Adrien Cachot
i. Biography
Adrien Cachot works with a clear bias toward restraint: the line he gives the trade is spare, direct, and built to outlast fashion. “I am not fashionable because fashion goes out of fashion” reads less like positioning than a rule for the kitchen—keep the focus on what holds, not on what flashes.
The Sunday letter
Read Made By's new profiles every Sunday.
Meet the chefs, winemakers and sommeliers behind the places we cover. See a sample below before you subscribe.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.
The Path
At Le Perchoir Ménilmontant in Paris, where he was chef until 2022, Adrien Cachot built recognition through consistency. In a city that does not reward repetition for its own sake, that kind of work matters: keeping service exact, keeping the room engaged, and making the plate carry the weight without excess noise. The move to Vaisseau in 2023 kept that same line of progression in place. Rather than a reset, it reads as a step forward by accumulation—another Paris address, another kitchen, the same preference for control over flourish. Seen in sequence, the arc is deliberate: first Le Perchoir Ménilmontant, then Vaisseau, with each post extending the same working method.
The Work Today
Chef at Vaisseau in Paris, France. That role places Adrien Cachot inside the daily discipline of service: timing, repetition, attention, and the need to keep a dining room aligned with the plate. Vaisseau is where that approach currently lands, and the interest is in how little it relies on fashion to make itself legible. The public posture stays economical; the work is left to carry the argument.
In Their Words “I am not fashionable because fashion goes out of fashion.” The sentence is practical in its own way. It sets a standard for making decisions in the kitchen without leaning on trend as cover. Read alongside the path from Le Perchoir Ménilmontant until 2022 to Vaisseau since 2023, it points to a career that has moved by conviction rather than by noise.
Career - Chef — Vaisseau, Paris (2023–present) - Chef — Le Perchoir Ménilmontant, Paris (until 2022)
FAQ Where did Adrien Cachot work before? Adrien Cachot's earlier career included Le Perchoir Ménilmontant. What recognition has Adrien Cachot received? One MICHELIN Star for Vaisseau (2025).
The Sunday letter
Get the next Made By profile in your inbox.
We send one email every Sunday morning with the people we profiled that week.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.