Le Louis Vins reopens its doors and unveils its new menu for the start of the new season - permanently closed

Want to make summer last a little longer? Head for Le Louis Vins, a restaurant nestled on the slopes of Mont Saint-Geneviève, in Paris's 5th arrondissement, in the heart of the Latin Quarter, which reopened its doors on Wednesday September 1, offering a new spirits menu, as well as new culinary creations from chef Mélanie Serre.

The latter, who passed throughJoël Robuchon's Atelier Étoile, took over the restaurant's kitchens in September 2020, but the health crisis hasn't helped her share her love of gastronomy. Accompanied by her friend Bertrand Guillou-Valentin for the spirits menu, the chef is nevertheless proposing, for this fall, a fine menu that's still a little summery, just to make the pleasure last. Fresh tomato soup, eggplant royale, half-cooked red gurnard in carpaccio or sweet pickled cucumber, Ardèche honey and lemon mousse... Great flavors to discover!

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And if not, you can always enjoy Joël Dupuch's oysters, lobster Barbajuans with Espelette pepper, Mangalitza ham or one of the house specialties, pâté en croûte. On the bar side, Le Louis Vins focuses on French spirits and independent bottlings, and invites you to discover its selection of gins from the four corners of the globe. As for cocktails, Bertrand Guillou-Valentin also offers some of the house classics, including the famous Porn Star Martini, a tribute to his friend Douglas Ankrah, who also created this drink. A cocktail featuring vanilla vodka and fresh passion fruit, served with a shot of champagne.

Wouldn't it be silly to miss out on this beautiful address?

Since the departure of chef Mélanie Serre at the end of September, the establishment has welcomed a brand new chef: Olivier Bel. At the age of 30, he already has a number of fine restaurants to his credit, including the Relais Château du Grand Cœur in Méribel (73) and the Club Spa in Cavalière (83), where he discovered the importance of leaving room for flavour and pleasure. This former farmhand from Ferme de Bréto (49) knows better than anyone the meaning of words, terroirs, seasons, freshness and choice of produce, but as he often says: "Cuisine from the heart is felt on the plate, it doesn't deceive." He creates a superb cuisine from the heart, centered around products, and is accompanied in the dining room by a passionate team, who will tell you all about the 300 or so wine references on the menu!