The new Sergeant Recruiter …
Behind The Scene editor places “to live, eat and sleep,” offers a new story, modern, old address to the Ile Saint-Louis, Sergeant Recruiter, creating, in the heart of Paris , a bridge between the culinary style Right Bank and Left Bank style.
Sergeant Recruiter becomes a unique and exclusive in every detail, and offered to the talent of the chef Antonin Bonnet who staged a real kitchen products without artifice and based on pleasure.
Products from high quality short courses including exceptional meat carefully selected by Antonin and his team, fish nets out of the last fisherman allowed to work on the Loire, a home churned butter, a proprietary blend perfect for coffee and served in three versions (espresso, filter and decaf), a wine sharp, playful and prices, but also because all tastes are in nature, good beer and sake.
Products of excellence, therefore, combined with perfect technique, inventive and playful this “child” of what Michel Bras Antonin Bonnet, in a stage created in collaboration with the most prominent designer of the moment, Jaime Hayon. .. In short, a culinary experience based on the good, the beautiful and simple.
The good, the beautiful and just as alive the spirit of hospitality. Service impeccable, attentive but not stiff, where the watchwords are recognition and customer comfort.
Flexibility, excellence, comfort, invention, simplicity … Decoration to the base, Sergeant Recruiter proposes a new idea of sophistication.
The bar where you can enjoy a Street Food irresistible private room, to the room where the menu improvise around the quintessence of the products, Sergeant Recruiter promises to become the new culinary heart of Paris.