Paris – Dersou changes from café to restaurant to bar to give customers what they want, when they want it.
Dersou serves up a typically Parisian breakfast and lunch before transforming into a fine dining restaurant and cocktail bar in the evening.
The first service offers a choice between a five- or seven-course tasting menu inspired by the travels of Japanese chef Taku Sekine, and might include raw bonito with oyster and kale, freshly smoked Iberian pork and a sablée tart with apples and buckwheat ice cream.
Each dish is paired with a cocktail from bartender Amaury Guyot and anyone unable to book ahead can select from a small range of à la carte plates.
The rustic interior features a wooden counter and seating made from reclaimed Belgian timber against a backdrop of exposed brick – a simple, plain canvas that lets the food and drink do the talking.
Restaurants are collaborating with talented mixologists and chefs to create spaces where connoisseur consumers can stay well into the wee hours. Find out more about the Anti-happy Hour in our Food and Drink Futures 2015 report.