Between the two lockdowns, Ai Loan Dupuis and her companion Hakim El Bour decide to open their restaurant uniting their two passions: cooking – of course – and the ecology, and therefore new ways of cooking in a committed and sustainable fashion whilst protecting the environment.
Trained at the Ferrandi School, the French-Vietnamese chef creates at Sezono vegetable, creative and affordable cuisine based on organic, seasonal and local ingredients coming straight from small producers in Île-de-France. All day long, the restaurant – meaning “season” in Esperanto – serves three mouthwatering set menus.
At lunch, choose off the board changing weekly, or get the €14 lunch set menu including a starter, a main and a dessert. Soups, gazpacho, cakes, pies, salads and warm dishes are available – and we will tell you more about them soon. As for dinner, you can get a dish to share that costs between €6 and €13.
Another indulging highlight of the week, the weekend’s healthy brunch including unlimited hot drinks, homemade white drinks, a mini kabob, panisses, fries, vegetable fritters, raw veggies, seasonal soup, a cake, some compote and homemade granola for €27.
And to get your fill of good things, Sezono enjoys small stands covered in fresh fruits and vegetables, legumes, cereals and delicatessen goods to bring back home!
As for us, we made the most of the gorgeous Parisian sun to discover Sezono on the lovely wooden terrace for lunch. When we came, there was exceptionally no lunch set menu, but dinner dishes to discover very early.
Browse the board menu whilst sipping some cold squeezed seasonal fruits and vegetables juices packed with vitamins. Or you can get a glass of natural French wine, craft beer from Ile-de-France or some homemade cocktail or mocktail.
Let us start the feast with mixed fries (€9), a crunchy blend of panisse fries and halloumi fries from La Laiterie de Paris – our guilty pleasure – we dipped in homemade aioli, and the very light pâté en croute (€9) based on green asparagus, cauliflower, wild garlic pesto and thyme jelly. Note Sezono serves some pâté en croûte based on seasonal ingredients all year around.
And you cannot say no to the whole artichoke filled with raw herb cream. Another original dish, the champillettes (€7), vegetarian rillettes based on oyster mushrooms, shiitakes and button mushrooms coming from a mushroom farm set on a parking lot in Paris 18th arrondissement!
Now, let us move on to mains! As highly recommended by the chef, enjoy the vegetarian kabob (€12) – Sezono’s staple main. Inside, pulled oyster mushrooms with spices and roasted as a meat – the perfect dupe! – some yogurt white sauce, pickles for the sourness, raw vegetables for freshness and panisse fries for the side. The kind of dish likely to convince the last people defiant to vegetarian cuisine.
And get the green asparagus (€14) topped with wild garlic virgin sauce – it is the season, so go ahead and enjoy – before allowing yourselves some dessert, although we do not have much room left because of how hearty the dishes were. But we got the rhubarb-apple tartlet (€6) served with sumac whipped cream and almond caramel. A delicate touch to finish this delicious vegetarian lunch!
Dates and Opening Time
Starts 2 June 2022
13 Rue Jacques Louvel-Tessier
75010 Paris 10