FISH, SHELLFISH AND CRUSTACEANS: THE BEST FROM THE SEA IN PARIS SINCE 1883
As early as 1883, oysters, lobsters and seafood made Dessirier famous. Since 1996, the Rostang family has been master of ceremonies and exalts this marine spirit within Dessirier. To guarantee you freshness and flavor, the chef, Olivier Fontaine, gets his supplies every day directly from artisanal fishermen in the ports of Normandy, Brittany and Vendée. In order to have only the best of the season, the menu of the day consists of beautiful suggestions changing according to the arrivals.
TAKE AWAY & HOME DELIVERY
DESSIRIER STRENGTHENS ITS COMMITMENT TO MARINE RESOURCES
Under the leadership of chef Olivier Fontaine, the classics of the house respect the seasons, such as the mythical macaroni gratin with Breton lobster, Michel Rostang's recipe "to taste once in a lifetime", the Bar puff pastry Bocuse style or the Cod aioli and spring vegetables and beautiful pieces to share. In order to have only the best of the season, the menu of the day consists of beautiful suggestions changing according to the arrivals. This desire to display the best while applying an ethics vis-à-vis the oceans is reflected in the signing of the Ethic Ocean Charter. All the fish and shellfish arrive fresh, whole and are cut, prepared and cooked in the Dessirier restaurant workshop, in order to work the products as a whole, to make tasty sauces and fumets with the trimmings. A unique work, allowing to respect the product while having a fair and tasty cuisine.
CAREFULLY SELECTED VINEYARDS
The wine list produced by Caroline Rostang gives way to wines from small estates, with which she has forged solid ties for years. Eventually, the menu will only include wines from winegrowers, to highlight the work of French growers and secret nectars.
EXCELLENCE, ETHICS AND QUALITY ARE THE KEY WORDS OF ADMIRAL DESSIRIER.