Who is Lise Deveix, head of Sadarnac (Paris 20th district)?

CV

Born in Saint-Germain-en-Laye (78), on August 11, 1991. Despite a bac S and a preparatory class for the competitive exams of the engineering schools, Lise Deveix chose to enroll in an apprenticeship at the cooking school Ferrandi.

Trained in the basics of bourgeois and classic cuisine with Manuel Martinez at Relais Louis XIII (Paris 6th) and Alain Solivérès at Taillevent (8th), she then opened up to modernity with Akrame Benallal (16th).

One year as chef de partie in the Parisian star, and now she takes the head of the kitchens of Akrame in Hong Kong, where she will then inaugurate Brut as a consultant.

Back in Paris, she opened her first restaurant, Sadarnac, in October 2018, in the popular district of the old village of Charonne, where she wanted to see the gastronomy develop ever more.

The restaurant

Nestled in the heart of the very charming rue Saint-Blaise, Sadarnac displays, in addition to a sunny terrace on cobblestones, a charming little room all in velvet (red benches, blue and green armchairs), black marble tables and wall painted with a landscape dreamlike.

A peaceful setting to host, sent from her glass pocket kitchen, the plates centered around the (often vegetable) product of Lise Deveix, who strives to source as much as possible directly from producers.

Generous, the bistronomic menu multiplies the play on textures, with a few nods to the Asian experience of the chef.

The map

Please trust the chef, who only offers blind menus, at lunch (in 3 or 4 courses), as at dinner (in 3 or 5), dictated by the season and the market of the day.

Naan au bleu d'Auvergne, red pepper zaalouk and yogurt tarator;

corn in different textures and smoked eel;

Jerusalem artichoke, peanut and sweet pepper;

variation of eggplants and artichokes;

pigeon, dauphine potatoes and chanterelles;

monkfish, leeks confit in monkfish stock, mustard sabayon;

figs, lemon and honey;

millefeuilles, tonka and raisins rehydrated with dark rum.

Signature dishes

Artichoke, blood orange and carrot from Yvelines;

cockles, yellow curry, chanterelles and red wine;

the Peking duck from Eure et Loire, buckwheat and fennel;

the paris-brest, pear and hazelnut.

Sadarnac.