Dessirier

Dessirier Restaurant Review:

In this seafood offspring, super chef Michel Rostang---who holds his flagship nearby on rue Rennequin---has installed a modern décor, adorning the walls with leather, fabric, contemporary pictures and paving the floor with mosaics. Prices have kept steady. We recommend the terrine of scampis and semi-cooked salmon, with a melting purée. Fresh products are hand-picked and prepared carefully by Olivier Fontaine, formerly at famed La Tour d’Argent. Beyond the classics such as the bouillabaisse and the bar in puff pastry in Paul Bocuse style, Fontaine concocts a fritto misto and a roasted John Dory filet with a spelt risotto. The lunch menu at 46 € and the coffee, with a farandole of sweet petits fours, is a good value.