Millésimes 62 in Paris: bistronomic and generous cuisine by Sandrine and Stéphane Savorgnan

A modern and cozy décor, a gourmet, creative and homemade cuisine, an impeccable and friendly service: here’s the magic recipe offered by Sandrine and Stéphane Savorgnan who run the very good Millésimes 62 restaurant, located in Paris 14th arrondissement.

Nestled in the lovely Place de la Catalogne in Paris, a few meters from the Montparnasse railway station, the Millésimes 62 restaurant is worth the trip. First of all, for its decoration, light and modern, featuring a view on the inner courtyard of the Place de la Catalogne and a terrace open onto a fountain. There’s also an ethanol fireplace and this beautiful and impressive wine cellar offering over a hundred references and the favorite ones of the masters of the place: Sandrine and Stéphane Savorgnan.

Running Millésimes 62 since June 2007, this restaurant-professional couple knows its share in terms of gastronomy.

If Sandrine trained in tourism hotel trade, multiplying experience (Hotel Lauriston, Golden Tulip and Montalenbert in Paris, and Fondation Vasarely in Aix), Stéphane works behind the stove. After working at Le Potager du Roi in Versailles, Hotel West-end in Nice, Hotel California, Select Haussmann, Chez Georges and Chez Francis in Paris, he’s now at Millésimes 62, working his passion and offering a generous, tasty and creative cuisine. Influenced by the southern cuisine, Stéphane revisits some traditional terroir dishes with a dash of modernity and finesse like we’d like to see and enjoy more often.

Millésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane Savorgnan

Certified Chef Maître-Restaurateur, Stéphane makes a point of honor working fresh, seasonal products from the market. The outcome? The menu always changes.

We find many dishes based on fish such as the scorpion fish fillet à la plancha, or the roasted cod flank steak and its virgin sauce. Carnivores are not left out with the veal kidney with ancient mustard or the breaded breast of L’Allaiton lamb from Aveyron.

International clientele obliges, Millésimes 62 always offers a vegetarian dish and a gluten-free dish.

Millésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanLe Puy green lentils terrine

This night, I decided to go for the excellent and soft Le Puy green lentils terrine, rolled in Serrano ham and sprinkled by a light herb vinaigrette.

My +1 let his love of food speak and chose one of the place major dish: the Lyon dry sausage with pistachio cooked in a brioche and served with its foie gras sauce!

Millésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanPistachio and brioche Lyon dry sausage

Moving on to the main courses, I let the waiter guide me and gladly discovers the excellent and smooth big shrimp wok and its vegetables perfectly cooked with the timeless soy sauce! Completely seduced by the dish aesthetic, I’m seduced the same by the multiple flavors that come from it. A genuine success!

Millésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanBig shrimp wok and its vegetables

But, meat lovers be rest assured, the very delicious veal chuck steak braised with red wine and its glazed carrots guarantees an explosion in the mouth!

Millésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanVeal chuck steak braised with red wine

We decided to end this succulent meal on a sweet note with the gourmet and gooey chocolate caramel lava cake and the famous “Paris Brest à notre façon”[Paris Brest our way] with its light praline cream. Once again, it’s a gustative happiness.

Millésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanChocolate-caramel lava cake

For lunches, please note that the restaurant offers the Menu Marché du Jour [Market Menu of the Day] with a set menu with Starter + Main dish or Main dish + Dessert for €19.90 or another set menu with Starter + Main dish + Dessert for €25.

Millésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanMillésimes 62 à Paris : cuisine bistronomique et généreuse signée Sandrine et Stéphane SavorgnanParis Brest à notre façon

To wash it down, I couldn’t advise you too much to taste one of the many wines from the list. Not matter if you’re more of a traditional (Bordeaux, Bourgogne, Vallée de la Loire) or an adventurer (Hanepoot, Jerepigo d’Afrique du Sud, Rouge de Mendoza in Argentina), you’ll find your happiness for sure. And don’t hesitate to seek advice and ask the waiter who will perfectly manage to guide you throughout the tasting.

A tasting that has been – for us – flawless from the starter to the dessert and without forgetting the wine. At Millésimes 62, there’s this desire to pass a passion and a love for good food. A very successful bet for Sandrine and Stéphane Savorgnan!

Practical information:
Millésimes 62
Menu Marché du Jour (at lunchtime only) with a set menu Starter + Main dish or Main dish + Dessert for €19.90 or another set menu Starter + Main dish + Dessert for €25
Classic dinner menu: Starter + Main dish or Main Dish + Dessert for €29 / Starter + Main dish + Dessert for €33 (excluding drinks)
Prestige menu, starter, main course and dessert for €40 (homemade cocktail, a bottle of wine from Côte du Rhone for 2, coffee)
A la carte menu available

Alcohol abuse is bad for your health, please consume with moderation.

Caroline J.
Last updated on 29 January 2018

Practical information

Location

13/15, place de la Catalogne
75014 Paris 14

Official website
millesimes62.com

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