Step through the doors ofDessance in the 3rd arrondissement. The wooden interiors designed by Philippe Baranès form a veritable cocoon, an intimate atmosphere. This is enhanced by the modern architecture, granite tables, graphic flooring, mirrors, etc.
Once seated at your table, you will be amazed by the dishes prepared in front of you, but also by the gustatory surprises of seasonal cuisine with new flavours ... The chef uses the naturally salty or sweet taste of vegetables, fruits and plants to create a balanced meal. Homemade natural drinks and exceptional wines are recommended for a perfect match with the food. For dessert, chef Christophe Boucher serves sculptural dishes.
Choice selection: velouté of ‘forgotten’ vegetables, onions confit or crunchy Emmental cheese as a starter, then hake, parsnips, yuzu and ‘iodized’ broth flavoured with lemongrass as a main course; and for dessert, fresh grapefruit and grapefruit confit, sorrel and rocket sorbet with creamy nutmeg emulsion.
To surprise your customers, you can privatize the restaurant and dessert bar: 44 seats in all, 30 on the ground floor and 14 on the mezzanine (private lounge). A gustatory experience that can be enhanced with special activities such as sensory workshops or participation in plate training.