After Tous and Ensemble, restaurateur Mathieu Darmont has just inaugurated Joysters, an oyster bar – but not only – on rue Cadet.
For this counter devoted to the sea – set in a former creperie – he teamed up with chef Jérôme Moinard who trained with Pierre Sang and already executive chef at Ensemble and Tous.
More than your average oyster bar (one eats here Marennes d’Oléron), Joyster is a seafood counter.
By the way, to enjoy shells and crustaceans, have a seat by one of the two counters at Joysters or on the heated terrace giving onto the rue Cadet (almost entirely free of car) or in the very little room. Unless you’d like to take away your keepnet.
On Joysters menu, we have delicious pink shrimps, whelks, three homemade taramasalata recipes (basic, with sea urchin and then saltier or truffled) and a delicious gravlax salmon (rather sweet but once soaked in lemon, you can no longer taste sugar). As well as chorizo from Bellota (and it’s surprisingly not that spicy, and those who struggle with spicy food will definitely like it), gouda cheese and burrata for surf and turf pairing.
At Joysters, you can also enjoy rolls, sandwiches based on brioche bread, fantastic with gravlax salmon, tzatziki and fresh herbs. Rolls are also available with chorizo or vegetarian version.
The wine list is rather short: a rosé, two reds and six wines including the house’s vintage.
As for dessert, it’s also very, very short since you can only choose between the Fondant Baulois and… the Fondant Baulois.
From the former creperie, Joysters kept the high ceiling by destroying most of the upper floor. A disturbing curiosity cabinet stands there. We highly recommend you give it a go.
Joysters is a beautiful address especially for a pre-dinner drink but not only.
7 Rue Cadet
75009 Paris 9
Le Peletier ou Cadet