For who ? A date, a night. A blazé who thinks he has tasted the whole lot.
Cult dish? That night, a ceviche of meager, kohlrabi, cockles, energetic and exact, topped with a “snow” of white cheese decreased to powder. All boosted by an explosive cocktail mixing gin, sake, kiwi and black pepper!
Partitions scraped to the bone, concrete blocks, uncooked wooden tables: Dersou is above all a spot. But in addition an ultra-talented chef, the Japanese Taku Sekine, massive Instagram reusta (additionally on the head of Cheval d’Or) who launched a beast of idea: plates tuned to mini cocktails very properly shaken by a former chef. ‘Experimental Group – Amaury Guyot, who put the Sherry Butt into orbit earlier than flying into the fifth at Chinaski. Towards the wall runs a row of tables (two covers every), it faces the kitchen counter and its battery of clerks. On weekends, at lunch time, it is completely one of the best place to place your eggs: breathtaking view of the reside dressing of the plates!
However it’s within the night that the expertise is probably the most orgasmic (by reservation solely and with well-shaken pairings): asubdued ambiance, muted decibels and imposed menu. The most cost effective is €95: 5 dishes and 5 small cocktails in pairing. However what an expertise! The ceremony begins that night with a aromatic vegetable broth with clarified butter. Not possible to say the whole lot, we’ll retain probably the most putting: beautiful lean ceviche, kohlrabi, cockles, sprinkled with a “snow” of white cheese decreased to powder – fcrisp, energetic, all boosted by an explosive cocktail mixing gin, sake, kiwi and black pepper. Excellent ditto, this pork with punzu sauce, carrot/citrus purée, which takes off because of this vitaminized shot of shoju, orange juice, sake, oloroso sherry, sesame oil.
Dessert? Grasping and regressive as hell. A French toast with roasted apple, flanked by buckwheat ice cream, admirably made on the cocktail aspect: pisco, orgeat syrup, butternut squash and Norman pommeau – this alcohol combining unfermented apple juice and calvados. Don’t fret: no, we do not come out staggering! However with the knowledge of getting skilled what’s greatest in Paris…