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Nestled in the heart of Paris on Rue Saint-Louis en l'Île, Le Sergent Recruteur offers an exquisite dining experience that celebrates modern and classical French gastronomy. The 2025 menu, crafted by Chef Alain Pégouret, shines with a focus on noble, seasonal ingredients, carefully prepared to delight discerning food lovers seeking refined flavors and impeccable presentation.
Starters
Begin your culinary journey with an array of sophisticated starters that balance texture and aroma. Savor the luxurious foie gras de canard poché immersed in a vegetable and white fruit sangria, complemented by flaming grapefruit and rhubarb for a bright finish. For seafood aficionados, the barely marinated swordfish sashimi is elevated with pickles, coriander, ginger, and a vibrant broth of cranberry and passion fruit. Mushroom lovers will appreciate the bold mélange of morels and rustic asparagus on a rich royal sauce infused with wild garlic and a touch of vin d’Arbois. The starter of quail and langoustine, cooked sous-vide and refreshed, features a black sesame and citrus reduction accented by grilled leek and delicate Parisian cocoa flowers.
Mains
The main courses present a masterclass in French technique and seasonal flair. Indulge in the turbot, gently cooked in aromatic olive oil 'milk-drop' style, served alongside leek Parmentier with smoked eel, whelk, and swiss chard, enriched by a briny horseradish cream. The line-caught whiting arrives on Melba toast with anchovy sauce, yellow courgettes stewed with curry, almonds, flat parsley, and a piquant 'diable' sauce. A golden sole with a viennoise crust, accompanied by souffléed morels, comté gnocchi, and chard curled in a hazelnut meunière mousseline, is finished with a slightly acidic fish jus. The roasted Luteau poultry features black garlic under the skin, paired with celtuce, bimi vegetables, pungent herbs, and matcha tea notes.
For a richer option, relish the golden sweetbreads with toasted hazelnuts, chestnut purée, gratinéed celery à la Bourgeoise, chanterelle vinaigrette, and a layered jus. Vegetarians will delight in a seasonal vegetable platter inspired by diverse culinary influences. Meat lovers can opt for the matured beef shoulder grilled over beech wood, served with cuttlefish carbonara and caramelized salsify in a shallot vinegar jus, delivering a smoky and savory depth.
Desserts
The dessert selection at Le Sergent Recruteur offers elegant and inventive conclusions to your meal. Enjoy a cheese assortment to cleanse the palate or indulge in delicate blueberry meringue soufflés with hazelnut heart and crisp Arlette. The Cabosse dessert captivates with a unique texture of mucilage, light Alpaco Ecuadorian chocolate mousse, and Oabika cream. Seasonal ice creams and sorbets provide refreshing variety, alongside the daily dessert special that showcases the chef’s creativity. A perfect finale includes coffee paired with rich chocolate tartlets.
Drinks and Specials
Le Sergent Recruteur offers a sophisticated beverage selection with a thoughtfully curated wine list featuring exquisite Alsace whites and other regional gems. Guests can also enjoy cocktails and coffee to complement their dining experience. The chef regularly presents specials that reflect the finest seasonal ingredients and culinary innovation, ensuring that each visit offers something exceptional and memorable.
- Starters Foie gras de canard poché, swordfish sashimi, morels and asparagus royale, quail and langoustine bouillon.
- Main courses Turbot with horseradish cream, line-caught whiting with diable sauce, golden sole viennoise, roasted Luteau poultry, sweetbreads with hazelnuts, seasonal vegetables, matured beef shoulder.
- Desserts Cheese selection, blueberry meringue soufflés, Cabosse chocolate mousse, seasonal ice creams and sorbets, daily dessert specials, coffee with chocolate tartlets.
- Drinks and specials Selected Alsace whites, curated wines, cocktails, seasonal chef's specials highlighting local ingredients.
