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.

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.

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. Beets, whipped white chocolate cream, cranberry, bergamot orange, cocoa nibs.

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.

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

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

Guimauve marron glacé, mangue, trèfle jaune, kumquat confit, croustillant de sésame. Candied chestnuts marshmallow, mango, sweet clover, candied kumquat, crispy sesame.

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. 

Café Lomi Café filtre - Filtered coffee

Café Lomi – Salvador, Finca Bosque Lya
Café filtre – Filtered coffee
6€

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.

19€ to 36€ 
 
 
UPDATES: It seems Dessance now has a menu with a salty dishes and desserts. 

DESSANCE

74 rue des Archives

75003 Paris, France

TEL: 01 42 77 23 62

Wed – Fri3:00 pm – 12:00 am
Sat – Sun12:00 pm – 12:00 am
 
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Dessance

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Dessance 48.862303, 2.359712

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