Restaurant
Parisian gastronomic restaurant, Elmer is a place of sharing. On the menu, beautiful cuts of meat or fish cooked in the rotissoire and A Parisian gourmet restaurant, Elmer is a place to share experiences centered around wood-fired cooking and rotisserie cooking. The menu features exquisite cuts of meat and fish cooked on a spit and enhanced by the warmth of the wood fire.
Chef Simon Horwitz and his team offer daily dishes made with fresh, organic, or eco-friendly ingredients from small French producers, perfectly suited to rotisserie cooking and the smoky flavors of the wood fire.
Regarding the wine, our sommelier Sébastien Perrot selects sharp bottles that will attract many connoisseurs.
From Tuesday to Friday (last order)
Lunch from 12:15 p.m. to 2:15 p.m.
Dinner from 7:30 p.m. to 9:30 p.m.
Lunch from 12:15 p.m. to 2:15 p.m.
Dinner from 7:30 p.m. to 9:30 p.m.
On Saturday (last order)
Dinner from 7:00 p.m. to 10:00 p.m.
Dinner from 7:00 p.m. to 10:00 p.m.
Chef Simon Horwitz
Graduated from Ferrandi's school, he has an impressive track record working with prestigious brigades, including Jacques Chibois at Bastide Saint-Antoine, Sylvestre Wahid at Oustau de Baumanière and Strato in Courchevel, and Pierre Gagnaire at Balzac in Paris. In 2011, he assisted his former classmate, Bertrand Grébaut, with the opening of Septime, before participating in the opening of Crom'exquis with Pierre Meneau.
Prior to launching his own venture, he travelled to Southeast Asia to experience other culinary cultures. He spent some time in Australia working in the kitchens of Ben Shewry at Attica in Melbourne, discovered the street food scene in Hong Kong, and landed in Japan to learn about traditional Japanese cuisine before continuing on to the starred restaurants of Kyoto.
Then he made the big leap to South America, where he worked in Brazil, Bolivia, and Mexico, where he worked alongside Enrique Olvera in the kitchens of Pujol, and then in Peru at Virgilio Martinez's Central restaurant. These experiences reinforced his passion for authentic products, conviviality around large tables, and dishes to share.