Paris's most renowned seafood restaurant, 'Le Divellec', now renamed just 'Divellec', is set to reopen its doors under the watchful eye of michelin starred chef Mathieu Pacaud.

Three year’s after the restaurant namesake chef Jacques Le Divellec closed shop and retired memorably placing a sign ‘gone fishing’ there has been a great deal of speculation as to what would happen to the famous seafood restaurant, Le Divillec, once frequented by politicians, diplomats, captains of industry, and the press. 

The restaurant, located on Esplanade des Invalides, was in its time almost an annexe of the National Assembly welcoming world leaders like the Chiracs, the Sarkozys and the Clintons, among many others. 

Now the venue, set to reopen this month, will be speared by 35-year-old Chef Mathieu Pacaud, Isabelle Saglio and Philippe Grach, all co-owners of neighbouring Michelin-starred L’Esplanade. 

Pacaud, who will head the kitchen, also brought in his father Bernard Pacaud (whose L’Ambroisie restaurant in Places des Vosges has three Michelin stars ) to help create a menu that both keep in touch with restaurant’s passed history and recreates it in new ways.

The result is a beautiful symphony of delicate tastes and balances. Appetisers list boasts in such original dishes as sea bass ceviche topped with basil ice cream, and poached oysters with sabayon sauce, watercress and caviar, and main courses will range from bluefin tuna with dried apricots and pistachio to fillet braised turbot with truffles. 

The new Divellec, while located at the same premises, will also be twice the size of the original venue and will harbour in its cellar over 1,000 bottles, including rare Romanée-Conti and Chateau Margaux bottles and some 50 varieties of Champagne.

Divellec is set to start accepting reservations as of September 20th, it’s opening day. 

Ideal For

Business lunches, tête-à-têtes, people watching

Signature Dishes

Poached oysters with sabayon sauce, watercress and caviar, sea bass ceviche topped with basil ice cream, bluefin tuna with dried apricots and pistachio

Signature Drinks

Over 1000 wine bottles including rare vintages and 50 kinds of champagne.

Highlights

Michelin starred chef, fresh and original seafood dishes, great history