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At Persil Fleur, we cook with the heart

a Love Story

Here is a lovely place just a 5-minute walk from the Relais Madeleine, run by two restaurateurs who love their craft. Julien Fleur is from the famous Vatel School. With his wife Emmanuelle, in 1995, he worked alongside Mr. Fleur, who founded the restaurant in 1976. A Parisian and a Bretonne: We are surrounded by the French colors but we often speak English in the room.



Julien and Emmanuelle Fleur

Aided by a decorator (BP66), the restaurant just finished its renovation. The welcome is warm and friendly. The restaurant has two dining rooms with wide tables that are filled beginning at noon, where the service is quite popular with a business clientele. If you want more privacy, you can opt for a diner.

 



100% Homemade

The food is 100% homemade, and it's rare because many restaurateurs buy preparations (sauces for example). The result is obviously not the same. Here we work with fresh seasonal products and the Fleur takes care of their suppliers. Among other things, the fish comes from a small producer in Saint Malo, the meat from a butcher in Rungis, and they will personally go every week to their truck farmer, a smallholding in Eure.

All sauces are homemade, including the veal stock (12 hours of cooking). Flour is not welcome in the sauces: We work with "thickening".

The menu is based on rather traditional dishes. Well interpreted classics such as: homemade duck foie gras (22€), unilateral salmon (25€), lamb hazelnuts and parsley (26€) ... But the personal touches abound: Artichoke roasted goat (15€), crab curry and avocado (15€), crepes and praline hazelnut liqueur (10) (to die for) ...

The menu varies with the arrivals. For example: last week, a crab sauce to embellish a steam bar and seasonal vegetables.

The veal kidneys in mustard sauce (30€) are magnificent. The product quality is outstanding and the cooking completely under control (see the video). Julien Fleur cooks everything directly: dishes, sauces, mashed potatoes, side dishes ...


We have a nice selection of "easy access" wines, Hubert, the wine waiter and server, tells us. His selection offers unifying wines in good agreement with the culinary spirit of the restaurant. A bio Touraine Gamay for example (without suffering or sulfite) at 26€ per bottle, Burgundy Rully at 40€ per bottle, a Bourgogne Côte de Nuit Morey Saint Denis Grand Cru at 60€, and we left with a Coast Night Chamboll Musigny at 130€.

Wine is served in a glass from 6 to 10 €.

It would be a shame to finish your meal without tasting the sublime almond biscuits, made each day, crunchy, rich in almonds, and cleverly caramelized.

Bon appétit.
 

Le Persil Fleur
8, rue Boudreau - 75009 Paris
Open Monday to Friday from 12pm to 2pm and 7pm to 10pm

Côté dessert, on a par exemple la mousse et copeaux croquants de chocolat 70% cuvée Morant-Bay au miso noir (15€) ou la tarte fine aux figues, miso vanille et mousse d’amande (15€).



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