Sables

The story

Sables Paris: Coastal Cuisine and Fresh Erquy Catches

Origins and Fishing Ports

At Sables in Paris, the kitchen draws its rhythm from a decades-long friendship between co-founders Léopold and Hippolyte. After taking over the Avenue Montaigne space once helmed by Jean Imbert, they built a refined coastal cuisine around responsible sourcing. Daily deliveries arrive straight from the Erquy fishing port, a disciplined practice that recently earned the venue a spot on the 2026 Le Fooding list. Their straightforward method proves that regional waters require little embellishment.

The Sharing Plate Philosophy

Diners navigate a marine menu designed entirely for the table rather than individual portions. Captain Florian Giacalone guides guests through selections like a rich taramasalata dressed with green dill oil, or palourde clams finished with wild garlic and generous butter. Lighter options feature white asparagus held together by whelk mayonnaise and pickled shallots. For those seeking heartier fare, pan-fried pollack arrives alongside a tangy ginger-orange glaze, while a dedicated plant-based rotation ensures everyone finds a place at the table.

Ocean-Inspired Interiors

The dining room translates its maritime references into tactile materials rather than themed gimmicks. A terrazzo communal table stretches across the main floor, echoing the length of a harbor jetty while framing conversations in soft blue and beige tones. The layout remains deliberately relaxed, accommodating families and pets without sacrificing polish. Guests linger longer thanks to the open terrace and a compact bar that keeps drinks flowing between courses.