Inspired by Japanese culture, Phailinh Ouparavong aims to surprise the palate through cuisine focusing on taste, in which flavours mingle with textures and matter. Inspired by the Nikkei movement (fusion between Peruvian and Japanese cuisines), his version stands out for his bold combinations of noble products, spices and condiments from Southeast Asia. Enriched by his double Laotian-Chinese family heritage and 15 years of experience, the master reinterprets sushi by adding root vegetables such as kaffir lime and kalinka. His childhood memories and culinary encounters, such as those with chefs Simone Tondo and Nobu Matsuhisa, are great sources of inspiration. They have led to original creations such as salmon Tataki with coconut milk and green curry, a duo of Wagyu brochettes, California rolls with tuna, swordfish or Saint-Jacques scallops marinated in Thai basil. Inventive, surprising and refined, the menu at the Palais Stéphanie Beach reflects the seasons and the sushi master’s inspiration. His insatiable curiosity constantly leads him to explore new tastes and techniques, with respect for ingredients and tradition.