Private dessert, the restaurant salty pastries: illusion guaranteed!
Amateurs of mille-feuilles, éclairs and other cupcakes? Expect a big surprise by crossing the door of restaurant "Deprived of dessert", located at 4 rue Lallier near Pigalle Attention, this is not a punishment, on the contrary ...
Séphora Nahon who launched the establishment last September has rather sought to delight the taste buds of gourmands. His idea ? To divert the great classics of pastry and desserts to make a whole savory menu! The idea is seen more and more, especially in cooking shows: madeleines, macaroons ... But with the help of Chef Chef David Gutman, she offers seven entries and eight dishes diverted sought after and original.
The young woman, a graduate of a business school and passionate about cooking (she attended a training course at the famous Ferrandi school!), Really wanted to create an appearance of dessert in the plate. And it's successful! This new trend spot has managed to find a place among the new restaurants fashionable. But if the concept is intriguing, the taste result is up to it?
Place to tasting
To start, we tested the mille-feuille cherry tomatoes confit and cream of burrata. Visually, the effect dessert is successful. The small tomatoes are reminiscent of red fruits and the dressing is neat. Gustative, even if the association tomato / mozza is a classic, we are very satisfied. The small herb reduction brings the right seasoning to raise the plate, and this entry is still light.
In parallel, we also let ourselves be tempted by the cocktail light with prawns, avocado tartar, citrus and piquillo sauce. It has the shape and the puff pastry of the lightning, but with its orange and green colors, we let ourselves be less trapped by dessert revisited. However, the flavors are there, the taste is raised, even slightly spicy. A good introduction to the meal.
Let's leave room for the star of the card: the Saint-Honoré burger, with its cream of Cheddar. When the monster arrives on the table, we believe it. With its cheese whipped cream, the sensation of dessert is reinforced. And when we are ready to taste, our mouth thanks us. The cream has a lot of taste, we discover under the small cabbage meatballs. The little plus that makes all the genius? Fries in the shape of churros. It's simple, but the illusion is perfect.
Unfortunately, we had no room for desserts. But the other lovers of small sweets will undoubtedly be charmed by the cream of brown mont blanc way, carambar crème brûlée or Pavolova.
Séphora Nahon who launched the establishment last September has rather sought to delight the taste buds of gourmands. His idea ? To divert the great classics of pastry and desserts to make a whole savory menu! The idea is seen more and more, especially in cooking shows: madeleines, macaroons ... But with the help of Chef Chef David Gutman, she offers seven entries and eight dishes diverted sought after and original.
The young woman, a graduate of a business school and passionate about cooking (she attended a training course at the famous Ferrandi school!), Really wanted to create an appearance of dessert in the plate. And it's successful! This new trend spot has managed to find a place among the new restaurants fashionable. But if the concept is intriguing, the taste result is up to it?
Place to tasting
To start, we tested the mille-feuille cherry tomatoes confit and cream of burrata. Visually, the effect dessert is successful. The small tomatoes are reminiscent of red fruits and the dressing is neat. Gustative, even if the association tomato / mozza is a classic, we are very satisfied. The small herb reduction brings the right seasoning to raise the plate, and this entry is still light.
In parallel, we also let ourselves be tempted by the cocktail light with prawns, avocado tartar, citrus and piquillo sauce. It has the shape and the puff pastry of the lightning, but with its orange and green colors, we let ourselves be less trapped by dessert revisited. However, the flavors are there, the taste is raised, even slightly spicy. A good introduction to the meal.
Let's leave room for the star of the card: the Saint-Honoré burger, with its cream of Cheddar. When the monster arrives on the table, we believe it. With its cheese whipped cream, the sensation of dessert is reinforced. And when we are ready to taste, our mouth thanks us. The cream has a lot of taste, we discover under the small cabbage meatballs. The little plus that makes all the genius? Fries in the shape of churros. It's simple, but the illusion is perfect.
Unfortunately, we had no room for desserts. But the other lovers of small sweets will undoubtedly be charmed by the cream of brown mont blanc way, carambar crème brûlée or Pavolova.
Our verdict: Go for the visual surprise, taste and cozy atmosphere. It's a fun and fun discovery. You will appreciate it or not, but you will not be disappointed to have tried the experience. For small appetites, we advise you to order only one dish, you will be satisfied. For others, treat yourself to a complete combination! Rates level, the property is in the price of the capital: between 8 and 13 euros for an entry, between 13 and 16 euros for a dish.
Note for next time: try the nougat, rice cake and coulis which is actually a poultry with beggars, rice risotto style, orange sauce. Its nougat look was bluffing!
Useful information
Deprived of Dessert
4, rue Lallier, 75009 Paris
Tel: 01 45 26 84 43
