The Seafood Affair, lobster, oysters, scallops.
Inside the refined calm of ette hotel, the dining room at Salt & The Cellar does more than set the stage. It shapes the story. Founder and CEO Alex Ekbatani describes a space where guests are “naturally guided by the atmosphere,” drawn toward deeper, more indulgent choices as warmth and intimacy take hold. The room feels timeless, layered with intention, where every detail flows seamlessly into the next.
In the kitchen, Executive Chef Théo Goupil translates that mood into cuisine. His inspiration draws from travel, seasonality, and memory, pairing refined technique with familiar notes that feel both nostalgic and elevated. Each dish is designed to evoke emotion, balancing comfort with curiosity.
From the striking Seafood Affair to the deeply personal Glazed Duck, every plate reflects discipline and restraint. Beauty follows function, and the main ingredient always leads, allowing each creation to speak clearly, confidently, and without excess.
Toro Tarare, a table-side presentation with tosazu dashi, rice crisp and caviar.
Salt & The Cellar’s Executive Chef, Théo Goupil.
“If something looks beautiful but compromises how it eats, it doesn’t belong on the plate.”
NY Strip sprinkled with a trio of Macha, Ube and Truffle flavored salt.
Musée dessert, a praline mousse with chocolate praline wafer, chocolate glaze, served with vanilla gelato.
“At Salt & The Cellar, guests are naturally guided by the atmosphere, gravitating toward dishes that mirror the energy of the space.” — Alex Ekbatani, Founder and CEO
Seared Chilean Sea Bass, with potato puree, Togarashi spinach chimichurri, Kochujang uyzu beurre blanc.
Gin drink – La Vie En Rose cocktail.
Glazed Duck, pan roasted duck breast with potato puree, truffle carrots, citrus endives and balsamic soy glaze.