Restaurant


Parisian gastronomic restaurant, Elmer is a place of sharing. On the menu, beautiful cuts of meat or fish cooked in the rotissoire and over a wood fire.
Chef Simon Horwitz and his team create dishes every days based on fresh products from small French productions, organic or eco-responsible.

Regarding the wine, our sommelier Sébastien Perrot selects sharp bottles that will attract many connoisseurs.

Lunch menu from 31€
Dinner menu from 65€
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.
On Saturday (last order)
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.


Sommelier Sebastien Perrot

Originally from the South-West, this wine enthusiast combines the skills of winegrower, wine merchant, and sommelier.

He trained at La Maison de l'Aubrac before joining Le Petit Sommelier, a 14th-century bistro where he curates the wine cellar. In 2013, he took part in the adventure of Les Rouquins, a wine and tapas bar that encouraged him to immerse himself in the kitchen, ultimately abolishing any distance between the kitchen, service, and sommelier.

This philosophy was refined when he joined the team at L'Ogre, the carnivorous brasserie of the 16th arrondissement, and now leads him to participate in the adventure of Elmer.