Le Sergent Recruteur.

The cuisine at Le Sergent Recruteur reflects Chef Alain Pégouret's distinguished background and his commitment to seasonal French gastronomy. Having refined his skills at the prestigious Laurent, Pégouret brings both classical technique and contemporary sensibility to his cooking. His approach respects tradition while embracing modern presentations and flavor combinations, resulting in dishes that feel both familiar and fresh.

Pégouret's mastery particularly shines in his sauce work—a hallmark of classical French cuisine that he executes with exceptional skill. The signature homard rissolé demonstrates this perfectly, with its sauce coraline providing the ideal complement to perfectly cooked lobster. His precision extends to cooking techniques across proteins, whether preparing delicate espadon en sashimi that showcases the fish's quality or achieving the ideal roast on volaille with ail noir that adds depth and complexity.

Seasonal specialties reveal the chef's range and creativity. The mousseline d'œuf with black truffle exemplifies his ability to elevate simple ingredients through technique and luxury additions. Game preparations like lièvre showcase his classical training, while dishes featuring encornet demonstrate his comfort with diverse ingredients. Each plate reflects careful consideration of flavors, textures, and presentations that engage all the senses.

The menu structure allows guests to experience Pégouret's cuisine at different levels. The "Instant de Saison" tasting menu at €118 provides the fullest expression of his seasonal vision, with optional wine pairings at €180 enhancing each course. For those seeking a more accessible introduction, the weekday lunch menu offers three courses at €52, maintaining the same quality standards in a more compact format. À la carte options allow for personalized dining experiences.

Desserts receive the same meticulous attention as savory courses. The signature "Chocolat du plus pur au plus soyeux" at €22 demonstrates Pégouret's technical prowess with pastry, creating textural contrasts and flavor depth that provide a memorable conclusion to the meal. The restaurant's wine program, featuring an extensive cellar, offers selections that complement the cuisine's sophistication and enhance the overall dining experience.