Pirouette is in a free standing building, very unusual for Paris, and is an open loft like space with double height ceilings and windows and a simple décor with warm wood floors, chairs, and tables.
The 20-euro formule, entrée and plat, offered only one starter and a choice of beef or fish for main course. The business/trendy/artsy crowd was mostly French and the dining room filled up quickly. The noise level was high but not unbearable and our table next to the window was a good choice for avoiding some of the noise.
Pumpkin soup with chestnuts is a popular winter staple in Parisian bistros, and my friend Lynn and I agreed it was one of the best versions we’ve ever had: so buttery and creamy we sopped up every last drop and we each could have had at least three more bowls full.
Lynn had the fish, egelfin (haddock) with grapefruit and fennel, and she thought it was superb. I had the onglet (steak) garnished with wonderful, succulent Grenaille potatoes. The artful presentation made our dishes even more appetizing and they tasted as good as they looked. Even though we thoroughly loved our two courses, we were still a tad hungry and decided to share dessert.
Even though menus put the cheese course in the dessert menu, I disagree with this concept: cheese is cheese and dessert is dessert and there is no blurring the lines. I wanted to be easy and a gentleman and told Lynn to order whatever she wanted. I was a bit disappointed when she ordered the Ossau-Iraty cheese with a black cherry sauce because I wanted a real dessert, not a wannabe cheese course dressed as dessert. Even the presentation was a dessert wannabe- the cheese was sliced like a wedge of pie and the sauce smoothed over on top, more or less like a cheese cake, with an odd dash of red pepper on the side. Disappointment turned into high approval as the dish turned out to be excellent and equally as good as dessert.
5 rue Mondetour, 75001