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Le Sergent Recruteur
Modern French
Historic stone walls on the Île Saint-Louis enclose what was once a tavern and is now a Michelin-starred fine dining room. The chef trained under Joël Robuchon, and the precision that implies shows up in sauces particularly, the kind that take real time and technique to build. The room is quiet and elegant, contemporary details sitting lightly against centuries-old bones, which sets the tone for cooking that is classical at its core but never heavy-handed.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Egg and black truffle mousseline
“the Périgeux sauce that flanks the egg and black truffle mousseline”
Michelin Guide -
Hare
“the royale sauce that is paired with hare in season”
Michelin Guide -
Squid
“the royale sauce that is paired with hare in season and squid all year round”
Michelin Guide
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- Alliance Eat · 89
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