Photo courtesy of Desirrier copyright
Photo courtesy of Desirrier copyright C Bielsa 2013
Photo courtesy of Desirrier copyright 2014
The signature of Michel Rostang's fish restaurant is the entire fish grilled whole, "en croute de sel." For turbot, sea bream and sole weighing over 3lbs. and caught fresh that morning, this kind of... Read More
The signature of Michel Rostang's fish restaurant is the entire fish grilled whole, "en croute de sel." For turbot, sea bream and sole weighing over 3lbs. and caught fresh that morning, this kind of succulent seafood dining is unique in Paris. The kitchen is presided over by Chef Olivier Fontaine who faithfully uses only the ingredients that have been personally sourced by M. Rostang himself : crawfish and fish from Lake Geneva, the wild bar from Charles Henri Cantot, the vegetables from Annie Bertin's garden and oysters from Normandy and Brittany gathered by David Hervé. The restaurant's interior had a full refresh just this past September. Thanks to the husband-wife team of Lempereur they translated the Rostangs' warm personality into the interior of Dessirier. Walls are of leather strips and fabric, the flooring is reminiscent of fish scales and warmth is added through a gentle incorporation of colors and lights.
9 Place du Maréchal Juin
- Seafood: "Signature dishes include the roasted lobster served with a nut-infused butter and medley of fresh spring vegetables. The tomato and basil waffle is also an interesting accompaniment to the fish and softshell crab dishes."
- Best for Seafood Because: Michel Rostang's inventive, classic know-how of French culinary arts is one of the pillars of this country's contemporary cuisine landscape.