Dessance can be privatized for up to 30 seated guests, for company seminars, business lunches and dinners, weddings, birthdays and christenings. The restaurant is at 74 rue des Archives, in the Marais, in the 3rd arrondissement of Paris, in a 17th-century townhouse. The official site says the space can be privatized and that offers are tailored to each event.
Seminars and company events
The site names innovative company events, seminars, lunches and dinners among the formats it welcomes. With up to 30 seated guests, the restaurant suits a management seminar, a client dinner, a team lunch or a board lunch followed by a tasting menu. The kitchen is open to the dining room, and plates are finished in view of guests, which gives a working meal a clear point of focus. The site does not describe screens or presentation equipment, so ask the team if you need them.
Weddings and receptions
Weddings, birthdays and christenings are listed as private events. With a limit of 30 seated guests, the restaurant fits an intimate wedding dinner or a small family reception. The summer terrace, bordered by white laurels, gives the option of a dinner outdoors in the historic Marais when the weather allows.
Rooms and capacities
The maximum stated is 30 seated guests for private hire. The site does not name separate rooms. The interior received the Design Prize of the City of Paris: a wood lining that runs from the graphic floor to the mezzanine ceiling follows the old structure, with granite tables, tropical plants in the windows and a stair rail sculpted like a steel vine. The summer terrace stands behind natural vines. Send requests for private hire to the address given on the site.
Catering
The kitchen is modern French and gives plants, vegetables, fruit and herbs a central role, bought from short supply chains and combined with responsibly sourced fish and meat. Menus are Carte Blanche, in a Land and Sea version, a vegetarian version and a vegan version, the latter to be requested at least 48 hours ahead. Each menu has six courses, plus appetizers and sweet bites. A selection of French wines with few or no inputs is offered by the bottle or as a four-glass pairing, along with homemade non-alcoholic drinks. The head chef named on the site is Javier Oliva. Allergies and intolerances should be declared when booking.
History and setting
The restaurant occupies a 17th-century hôtel particulier. The New York Times Style Magazine wrote in 2014 about a Paris restaurant where dessert is what is for dinner, a reference to its early cuisine, which was built on natural sugar. Today the kitchen has moved on from that approach.
Getting there
The site places the restaurant near the Hôtel de Ville and Beaubourg. The nearest metro stations are Arts et Métiers on line 3 and République on lines 5, 8, 9 and 11. Lunch is served Thursday to Saturday from noon to 2 pm, and dinner Tuesday to Saturday from 6:30 pm to midnight in two services.
