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.
- bar food
- natural wine
What to drink
Le Siffleur de Ballons is one of those rare Paris addresses where it pays to ask the opinion of the managers. The wine selection changes constantly. But Chablis, cru Beaujolais and the northern Rhône are almost always well represented.
The bar accepts reservations for only large tables. For parties of more than ten people, try reserving the entire rear room.