A refined preparation that highlights the natural sweetness of scampi. The zucchini cream provides silkiness without overwhelming the delicate shellfish, while kalamata olives add umami and briny notes. This dish demonstrates Chef Fontaine's approach to contemporary French seafood.
A luxurious cold preparation showcasing two premium ingredients. The tartare is finely minced, balanced with citrus and herbs, and topped with crispy accompaniments. The combination of delicate sea bream and rich lobster creates complexity. This dish represents modern seafood technique.
Red mullet, with its delicate flavor and firm texture, is perfectly suited to quick searing. The spicy carrot preparation adds color and complexity without overwhelming the fish. This accessible preparation works equally well for lunch or dinner.
A luxurious comfort food interpretation. Martelli pasta—a respected Italian brand known for quality—is combined with chunks of tender Breton lobster in a silky creamy sauce, then finished with a light gratin topping. This dish walks the line between casual and refined.
A classic French seafood starter executed with precision. The avocado is ripe and creamy, topped with properly cooked shrimp that remain tender. The citrus dressing provides brightness and acidity. This timeless preparation appears frequently on the à la carte menu and demonstrates respect for ingredients.
Dessirier has been a Paris institution since 1883, located at Place du Maréchal Juin in the 17th arrondissement. Operated by the Rostang family since 1996, the restaurant pairs the casual elegance of a brasserie with the technical precision of fine dining. Chef Olivier Fontaine leads the kitchen with a style that balances classical French seafood tradition with contemporary minimalism. The restaurant features one of Paris's best oyster selections, including rare specimens from Tarbouriech in Languedoc, alongside impeccably prepared fish and shellfish.
Book in advance, especially for dinner service. Weekday lunch is more accessible and offers excellent value with prix-fixe menus at €40 and €48.
Dessirier has one of Paris's best oyster selections. Try the Utah Beach oysters from Normandy or the rare Tarbouriech specimens from Languedoc. Pair with a crisp white wine.
The €40 and €48 prix-fixe lunch menus are excellent value for this level of restaurant. They feature three courses of well-prepared seafood at a fraction of à la carte pricing.
Service is professional, attentive, and warm without being stuffy. The staff's knowledge of the menu and wine pairings is excellent and freely shared.
Visit the adjacent Oyster Bar next to the restaurant for a more casual experience. Try oysters and other shellfish to eat in or take away without a formal reservation.
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