And that's two for chef Baptiste Renouard! Five years after opening his Michelin-starred Ochre restaurant in Rueil-Malmaison, the chef is continuing his conquest of the Hauts-de-Seine region with the opening of a second restaurant, Sienne, in mid-February 2024.
Accompanied by his wife Morgane, Baptiste Renouard unveils this new address on the outskirts of the Avelines market, scheduled to open early next year. From morning to night, Sienne will welcome gourmets whatever the time of day.
Although the menu will evolve throughout the day, from breakfast to dinner, lunch, afternoon tea, aperitif and even Sunday brunch, one dish will remain present at all hours: Souvenir d'un chocolat chaud, the chef's signature dessert made with a siphon of hot chocolate with semi-salted butter, a cocoa tuile, homemade brioche ice cream and a French toast-style brioche.
The rest of the sweet score will be left to the creativity of Nicolas Innocenti, already head pastry chef at the Michelin-starred Ochre restaurant. He will unveil traditional French desserts, such as the floating island and Baba au Rhum, as well as contemporary creations on the plate.
For lunch and dinner, traditional bourgeois cuisine and traditional dishes pay homage to classic basics, while offering contemporary and personal interpretations: eggs meurette and Jerusalem artichoke siphon, barbecued leeks with vinaigrette, snails in cromesquis for starters; veal sweetbreads and jus corsé au vin jaune, veal blanquette, langoustine quenelles, and English-style breaded whiting Colbert to continue.
Fans ofoffal will be delighted to find veal head with black garlic ravigote sauce, or kidneys with wild mushrooms and mustard siphon. For side dishes, too, expectations are high, with an exceptional purée, a legacy for Baptise Renouard of his five years with Robuchon; pommes boulangères with onion compote and veal jus; and a seasonal vegetable casserole.
Aware of the ecological challenges of our time, the Michelin-starred chef will also be focusing on vegetarian cuisine, with dishes that are entirely plant-based. These include potato and onion pie, small spelt risotto with old malt, and seasonal vegetable tian with rosemary fougasse.
An address to look forward to!
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