Created by Philippe Baranes (Braisenville, La Ferme, Paris Les Flots…), Dessance is a bar-restaurant dedicated only to desserts and paired drinks.
Signature desserts
In the kitchen, Christophe Boucher (former Ledoyen and Grand Vefour) creates signature pastries.
A nice idea.
In Paris, if you want to taste chef pastries, the only way is going to their restaurants, pastry shops, tea rooms (if they have one) or buy them in hotels shop.

Amuse-bouche:
Velouté de mâche, noix de macadamia, sorbet poire, poire “nashi” à la marjolaine, wasabi.
Lamb’s lettuce velouté soup, macadamia nuts, pear sorbet, nashi pear with marjoram, wasabi.
Smart amuse-bouche to start … There is a play on textures and on the neither sweet nor sour.
A delicate, herbal and fresh way to open up the palate.
The taste of nature

Givré au citron vert, litchi, gingembre, pamplemousse.
Frosted lime sorbet, lychee, ginger, grapefruit.
Wine pairing – Gewurztraminer Fronholz Vendanges Tardives – 2011
It is pretty. It is very airy and the flavours are subtle. The very thin and soft crumble was a bit disappointing. To be really perfect and you can see it, the grapefruit should have been cut more sharply.

Betteraves, chantilly au chocolat blanc, canneberge, bergamote, grué de cacao.
Beetroots, whipped white chocolate cream, cranberry, bergamot orange, cocoa nibs.
Very surprising beetroot jellied spheres. This creation is like a poetic vegetable garden. The cocoa nibs ads this rough texture.
It seems this “seedy” element is present in all the dishes… Interesting !!!

Pommes confites et crues, vitelotte, roquette, granité marjolaine.
Candied and raw apples, purple vitelotte potato, salad rocket, marjoram granita.
It is fresh and has herbal flavours. Torrefied seeds !! Again 😉 A visual success, original, very surprising…

Croustillant de chocolat vanille, nuage de caramel amer
Crispy chocolate vanilla cake, cloud of bitter caramel amer
To finish beautifully, chocolate… This creation is probably the more conventional one, yet very well made.

Mignardises:
Guimauve marron glacé, mangue, trèfle jaune, kumquat confit, croustillant de sésame.
Candied chestnuts marshmallow, mango, sweet clover, candied kumquat, crispy sesame.
Nice textures contrast for these delicacies.
Very nice to find Café Lomi here. Unfortunately the brewing was too watered.
The atmosphere and service were nice.
We were at the bar and my pastry designer friend had nice talks with the chef preparing the desserts in front of us.
Don’t expect creamy sweet classical french pastries.
Dessance desserts are light, fresh, perfumed. Seasonal fruits, vegetables, herbs.
Natural sweetness and flavours are highlighted in the delicate desserts. I really loved the strong personalities of the desserts and the risk-taking.
DESSANCE
74 rue des Archives
75003 Paris, France
TEL: 01 42 77 23 62
I want to go.. I must go!!!!
Je dois y aller. Je dois y aller.
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ひひひひ ! #japonophonefoodiefriends
tu as apprécié? car les sons de cloche divergent souvent!
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Intéressant mais il faut aimer le très peu sucré, les associations inhabituels, proches du fruit, légumes, herbes… Je n’y retournerais pas forcément tout de suite. Mais ils semblent faire évoluer la carte depuis ma visite. Salé + sucré… Plus dans une approche “dessert” dans le sens “plat sucré” que pâtisserie.
Il paraît que l’omelette fumée est fameuse
Argg le seul que je n’ai pas goûté…. Pas dans le menu dégustation pour 2…. Grrrrr
Hi hi hi 🙂
C’est le petit resto en longuer en face de la poste rue des Archives?
Si oui.. Il change de proprio chaque 2-3 ans en moyenne
New Review: DESSANCE – The first dessert-only restaurant in Paris ! http://t.co/f05zucQmdz http://t.co/AJHZszYfkr
Oui !! Mauvais Feng-Chui ? 😉 Là il y a du solide derrière Philippe Baranes (Braisenville, La Ferme…). C’est comme le lieu repris par Blend ! Ca changeait tout le temps d’activité.
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写真がきれいすぎる!
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いってみたいー!
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