Owner Thierry Bruneau hails from the Loire, and before opening his restaurant in Paris he put in many years as a sommelier for renowned French chef Michel Richard at Citronelle in Washington D.C. His American service experience is evident at le Siffleur de Ballons, an inviting and contemporary wine bar where, rather remarkably for Paris, every member of the team is passionately interested in wine. Food is simply prepared with impeccable ingredients. But the cheese plates, charcuterie plates and roast potatoes are there mainly to sponge up the main event: a well-priced and thoughtfully curated selection of natural wines, available to drink on premises or for takeout.
Image: Facebook/Le Siffleur de Ballons
- bar food
- natural wine