Dessirier

A true Parisian institution since 1883, whose reputation was built around oysters and baked leg of lamb, DESSIRIER has started with Michel Rostang a new age of its history.

The décor successfully combines the spirit of the sea – white mother-of-pearl, brass portholes, pale wood, wrought iron work with themes of shell and algae – with Parisian elegance, visible in the large, luminous veranda, printed papers galuchat style, and a lay-out that mixes modernity with a few selected references to the past…

The menu honors shellfish and oysters, of which Dessirier always offers a wide and careful choice, and the great classics of the sea : sole, sea bass, John Dory, young turbot…to which young Chef Olivier Fontaine adds his own tasty suggestions of seasonal specialties such as scallops and sea urchins…
And there are of course the indispensable, eternal house specialties: cod aioli on Fridays, lamb of leg baked in sweet garlic on Sundays…

As to the service, headed by Philippe Judeaux, it is everything that one should expect of a prestigious place that is more than ever part of 'the fish legend in Paris'.