By Manon C. Published on January 4, 2023 at 4:26 p.m.
New brasserie on the Grands Boulevards, Alesti stands out from its peers with a locavore and reasoned cuisine, imagined by chef Jules Grouffal.
The Grands Boulevards district is that of the great brasseries, and the Alesti restaurant does not denote the setting of the rue du Faubourg Montmartre. Newly opened in the area, the restaurant extends over several floors and the decoration, led by Hors Limites Architecture, pays homage over 430m2 to the codes of Parisian brasseriesmodernized for the occasion, with a large central bar, mirrors that stretch from the walls to the ceiling, midnight blue benches and a multitude of vintage objects, from crockery to Formica chairs.
However, the comparison with the neighborhood brasseries stops there: don’t expect to find, on site, frozen dishes or products from around the world, everything is in the name of the restaurant, which means “prepared”. in Provençal: the Auvergne restaurateur Jules Grouffal has chosen to engage in a process environmentally friendly where each preparation is carried out on site, from a reasoned sourcing and anti-waste.
Locavore as possible, the sourcing of fruits and vegetables is done, in fact, from market gardeners and farms around Paris, just like the meats, while the products of the sea come from fishing from small boats. Behind the stoves, it’s the Chef Leo Sellamworked in the kitchens of Le Pré Catelan with chef Frédéric Anton but also Le Richer, who is responsible for imagining a slate menu at lunch, and small plates to share at dinner.
Scallops, celery and colonnata bacon; marrow bones and condiments with dates and black garlic; shredded oxtail on a pita; lamb confit for ten hours and its pearl jus; quail en crapaudine and its tarragon sabayon… But the chef does not overlook vegetarian dishes, as with these winter vegetables in pesto broth or this mashed potatoes with Nantes butter and egg confit, to accompany with a cocktail or a glass of wine.
And for the desserts, the chef calls on the young pastry chef Eugenie Dorrwho was his apprentice at Le Richer and who imagines, for Alesti, a card of generous desserts – lemon tart, white chocolate mousse, chestnut pavlova and another poached pear – to end on a good note.