Les Déserteurs

French in Bastille & Eastern Paris

Deserting their previous workplace, Les Déserteurs' chef Daniel Baratier and sommelier Alexandre Céret have combined their talents here at their own premises. In a contemporary space with high blonde oak tables, grey-painted walls and open kitchen, they serve exquisitely presented multicourse menus (no à la carte) with an emphasis on market-sourced vegetables, complemented by small-scale, pan-European wines.

Dishes change daily but might include smoked asparagus with a soft egg yolk in wild garlic sauce or roasted snails with a plankton reduction, followed by maple syrup-filled choux pastry with caramelised almonds.


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