Elmer

At the heart of Elmer's culinary identity lies a deep respect for fire as a cooking medium and a commitment to showcasing exceptional ingredients at their finest. Chef Simon Horwitz has built his reputation on mastering the ancient techniques of rotisserie and wood-fire cooking, bringing the precision and refinement of his haute cuisine training to these elemental methods.

The menu centers on carefully selected meats and pristine fish, each chosen for its quality and suitability for fire cooking. The restaurant's signature Canette de Barbarie (Barbary duck) cooked over barbecue exemplifies this approach—a dish designed for sharing at 86€ that showcases the chef's ability to achieve perfect doneness and develop complex flavors through careful fire management. The filet de bœuf (45€) demonstrates similar mastery, with the intense heat of the grill creating a beautifully caramelized exterior while maintaining a tender, juicy interior.

Seafood receives equally thoughtful treatment, with the dos de cabillaud (cod loin, 38€) standing out as a menu highlight. Prepared with black garlic paste, this dish exemplifies Horwitz's skill in balancing the delicate nature of fish with bold, umami-rich flavors—a technique that reflects his incorporation of Asian culinary influences. The restaurant's expertise with seafood extends to other preparations, all benefiting from the distinctive character that wood-fire cooking imparts.

Chef Horwitz's background at prestigious establishments like Oustau de Baumanière and Pierre Gagnaire is evident in every plate. His training under some of France's most respected chefs has given him both technical mastery and creative confidence, allowing him to honor tradition while introducing unexpected elements. The subtle Asian and Latin American influences that appear throughout the menu—whether in spice blends, cooking techniques, or flavor combinations—add contemporary relevance without overshadowing the fundamental French character of the cuisine.

The restaurant's commitment to sustainability and quality extends to its sourcing practices. Elmer works with small-scale producers to obtain the freshest ingredients, supporting local agriculture while ensuring exceptional quality. This eco-responsible approach means that the menu may rotate based on seasonal availability and the best products available, keeping the dining experience dynamic and connected to the rhythms of nature.

Beyond the headline proteins, the menu includes thoughtfully prepared accompaniments and vegetable dishes that receive the same attention to detail as the main courses. The restaurant accommodates various dietary preferences, offering vegetarian, vegan, gluten-free, and lactose-free options—a testament to the kitchen's versatility and commitment to inclusive dining.

The bread program deserves special mention, with house-made loaves that showcase the same dedication to craft evident in every aspect of the restaurant. These breads, baked fresh daily, provide the perfect vehicle for soaking up the flavorful juices and sauces that accompany the fire-cooked dishes.

Wine pairings play a crucial role in the Elmer experience, with sommeliers selecting bottles that can stand up to the bold, smoky flavors of the cuisine while complementing the subtle nuances of each dish. The wine list offers both accessible options and premium selections, ensuring that every guest can find the perfect accompaniment to their meal.

The lunch menu, starting at 25€, provides an accessible entry point to Horwitz's cuisine, while dinner service offers the full expression of his culinary vision, with sharing plates typically ranging from 70-90€. For the ultimate experience, the Chef's Table allows guests to engage more directly with the culinary team and enjoy a personalized tasting journey.