Design

The Divellec: second youth for the mythical fish restaurant

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The Divellec: second youth for the mythical fish restaurant

Romain Laprade

Reinventing a place while keeping its soul, an ambitious challenge crowned with success for the buyers of the famous - and oceanic - Parisian restaurant Le Divellec. Isabelle Saglio, Philippe Grach and Mathieu Pacaud revisit the legend ... and remove the particle.

If its creator withdrew, Le Divellec, created in 1983, continues to delight the taste buds of the Invalides district. Mythical, this fish restaurant sees today its new version unfold thanks to the chef Mathieu Pacaud. In the heart of Paris, discover the new chic and sober atmosphere of a renowned table ...

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Marine and vegetal, elegant and cheerful, the different atmospheres of the new Divellec are unveiled.

Yann Deret

The most popular fish restaurant in the Invalides district, the "canteen" of François Mitterrand at the time, saw its founder bowing out ... after thirty years of double Michelin-star service. The successor had to be reckless. Pavilion taken over by the young chef Mathieu Pacaud, son of the great Bernard, who has made a name in the profession (restaurants Hexagon and Stories, avenue Kléber). At the controls of a Divellec version 2016 and without particle (tribute to the old ones of the new equipped), the chief-captain opened his ship this autumn: a chic and sober place, cozy left bank, faithful to its history and walked of a contagious dynamism.

For decoration, studio KO has imagined a set of rooms punctuating the space, vestibule, winter garden, private rooms, bar ... It is wrapped in "warm tones mixed with a declining palette, on the fabrics, bruises up to the Emerald "and noble materials:" multicolored marble terrazzo, pannetages of walls in wood magnifying glass, pink marble bar ... ". As for the plates, enjoying the creativity of father and son, they display the freshness of the day of fish and shellfish, combined with a map of exceptional vegetables. Tasteful ravages with delicious names: clementine infused pumpkin, spicy ginger reduction, tuna pasta Albacore, coriander and celery virgin reduction, Granville blue lobster ... The experience and exuberance of a four-person job hands. Royal.

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Crayfish minestrone, swimming mounted with basil. Caviar ceviche with caviar, lemon jelly.

Jacques Gavard

Romain Laprade

Romain Laprade

Divellec Restaurant, 18, rue Fabert, 75007 Paris, tel. 01 45 51 91 96 and divellec-paris.fr

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