A few months ago L’Ebauchoir a well know restaurant in the 12 arr. of Paris opened it’s very anticipated wine bar”Le Siffleur de Ballons”. A wine bar with a vast choice of wine and food specialities. Paradise for a modern bacchus. With it’s two rooms , one dedicated entirely to wine and the other to feasting on delicious cheeses charcuterie and seasonal delights.The wooden counter with it’s Scandinavian touch is perfect for sharing a bottle of wine and munching on a cheese and charcuterie plate. This lovely wine bar caters to the neighborhood with a tasty choice of sandwiches which sell like hot cakes. Around 11:30 the first young clients start streaming in for their take-away lunch. Everything at”Le Siffleur de Ballon”is made to go, which is very practical because they are perfectly located across from a small park. The lunch crowd a mixture of architects; web masters and regulars fill the small room by midday. Conviviality is omni present and many regulars even bring their children.
The savoir faire by both owners Thomas Dufour and Thierry Brumeau has defiantly had a positive influence on the choice of food and wine. They are both experts in this domain.Thierry Brumeau comes from a third generation of wine-makers located in St.Nicolas de Bourgogne. He knows the in’s and outs of making and tasting wine.After working in Paris at “Le Chateau Jonchere”Le Domarias”Chez Prunier” and “Brin de Zinc” as a young sommelier Thierry decided to cross the ocean.He ended up at chef Michel Richards “La Citronelle in Wash D.C. Binding a good relationship with Michel Richards Thierry started traveling around the U.S.A as a wine consultant.After many years of collaboration with the chef Geoffrey Zakarian at the restaurant “Patroon” in New York he came back to Paris itching to start something new.And one night while having dinner at L’Ebouchoir destiny brought Thierry back together with Thomas who he had briefly worked with in Paris. Thomas Dufour has always been passionate about food and learned the ropes at the restaurant “Laurent” “L’Oustau de Beaumaniere and Alain Passards prestigious “L’Arpege”.He masters and mixes the classic traditional french food with his own inventions.
So it is quite logical that these two continually evolving individuals would want to open something else not too far from the “maison mere” ( the parent restaurant).Their aim was somewhere in the 12th and with sheer luck they found a place literally across the street.The wine cellar has a varied choice of wines mostly “Natural” wines( sulfur-free)and gourmet foods like Simon Maenner’s nut oil, carnarol rice Belle Bretagne cephalopes in olive oil and Gerbier de Jonc honey from Ardeche.
The big menu written on a black board has delicacies like stilton cheese from “Neals Yard”Pata Negra Bellota , Wagyu Beef lomo and burrata. Salads change with the season and wine by the glass changes every two weeks.You can choose any bottle from the wine cellar and drink it with your meal for a five euro supplement.
Text-Natasha Black / Photos-Philippe Baumann
Le Siffleur de ballons
34, rue de Cîteaux, 75012 Tel : 01-58-51-14-04
average price 15-30 euros per person (depends on your appetite) closed Sunday and Monday