My wife and I are spending three weeks traveling through France, and I’ll be sharing a number of restaurants along the way, starting with Le Sergent Recruteur in Paris. Nestled in the heart of Île Saint-Louis, it somehow feels pleasantly insulated despite its location in one of the city’s most heavily visited areas.

The menu is posted below, with the photos in order. The amuse-bouche, which isn’t described on the menu, was a white bean soup with peppers. The standout for me was the kiwi madeleine with sorbet, which started with a shot of fresh kiwi juice. I don’t normally pick dessert as the winner, but this one was special. The tuna was also excellent. Overall, it was a great experience, and the staff were attentive and professional throughout.

If I have to nitpick, they need improvements to the chairs. I felt it after a 3 hour tasting menu.

MENU INSTANT DE SAISON

Le Chef vous propose de découvrir sa carte en 5 plats
The Chef invites you to discover the menu through five courses

Mise en bouche
Pre-appetizer

Amuse-bouche
Amuse-bouche

Thon mariné et pétales de pastèques maturées sous l’apparence d’une rose, palet d’aubergine mi-fumé, relevé par une nage de cranberry, fruit de la passion et gingembre
Marinated tuna and petals of matured watermelon arranged like a rose, lightly smoked eggplant, finished with a cranberry, passion fruit and ginger broth

Girolles juste saisies sur une royale d’un jus tomaté au citron confit, origan et aux épices, condiments d’une “paella”, sauce crevette à l’Américaine
Lightly seared chanterelle mushrooms over a savory custard of tomato jus with preserved lemon, oregano and spices, “paella” condiments, and an American-style shrimp sauce

Volaille de Luteau rôtie à l’ail noir sous la peau, celtuces et bimis, fleurette d’herbes fortes et thé matcha
Roasted Luteau poultry with black garlic beneath the skin, celtuce and broccolini, light cream of aromatic herbs and matcha tea

Kiwi sur une note de fleur de sureau, madeleine sous une compotée, sorbet à l’estragon granny, enrobé par une faisselle aérée
Kiwi with elderflower, madeleine beneath a fruit compote, tarragon–Granny Smith sorbet, wrapped in an airy fresh-curd cheese cream