BISTROT ÉLÉGANT
ELEGANT BISTRO
Sienne
Sienne
The Second Address of Michelin-Starred Chef Baptiste Renouard
Five years after opening his Michelin-starred restaurant Ochre in Rueil-Malmaison, Baptiste Renouard and his wife Morgane are launching their bistro near the future Grand Marché des Avelines in Saint-Cloud. Sienne, nestled in the heart of Hauts-de-Seine, is a lively and welcoming destination.
The restaurant welcomes guests throughout the day, from a quick breakfast to a relaxed dinner with friends, a Sunday family brunch, or a spontaneous aperitif. Baptiste and Morgane have created a space where traditional cuisine, indulgence, and conviviality come together, offering a city-center retreat that blends warm hospitality with the joy of gathering at any hour.
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The restaurant welcomes guests throughout the day, from a quick breakfast to a relaxed dinner with friends, a Sunday family brunch, or a spontaneous aperitif. Baptiste and Morgane have created a space where traditional cuisine, indulgence, and conviviality come together, offering a city-center retreat that blends warm hospitality with the joy of gathering at any hour.
Sienne
A Bourgeois and Convivial Cuisine
Baptiste Renouard, a Michelin-starred chef, offers traditional French bourgeois cuisine at Sienne, described as an « elegant bistro ». Inspired by the standout dishes of his childhood, he presents a menu that blends classic flavors with modern touches. His creativity is guided by seasonal French ingredients and a deep ecological awareness.
On the menu, reimagined classics: a one-of-a-kind œuf meurette, barbecued leeks with vinaigrette, and escargots in crispy cromesquis. Signature dishes include sweetbreads, veal blanquette, langoustine quenelles, and Merlan Colbert. Passionate about offal, he also features veal head and kidneys with mushrooms. A variety of side dishes enhance the convivial dining experience, with specialties like Robuchon’s signature mashed potatoes.
Committed to vegetarian cuisine, the chef offers a Berrichon puff pastry, a petit épeautre risotto, and a vegetable tian with rosemary fougasse, ensuring a delightful experience for all palates.
On the menu, reimagined classics: a one-of-a-kind œuf meurette, barbecued leeks with vinaigrette, and escargots in crispy cromesquis. Signature dishes include sweetbreads, veal blanquette, langoustine quenelles, and Merlan Colbert. Passionate about offal, he also features veal head and kidneys with mushrooms. A variety of side dishes enhance the convivial dining experience, with specialties like Robuchon’s signature mashed potatoes.
Committed to vegetarian cuisine, the chef offers a Berrichon puff pastry, a petit épeautre risotto, and a vegetable tian with rosemary fougasse, ensuring a delightful experience for all palates.
Sienne
The Chef
At the dawn of his 32nd birthday, Baptiste Renouard already boasts 15 years of experience in the culinary world. Passionate about gastronomy and deeply influenced by the family recipes of his childhood, he developed an early interest in the culinary arts and the selection of fine ingredients.
At just 14 years old, he joined Ferrandi, the French School of Gastronomy, and began his professional journey alongside the renowned chef Joël Robuchon at L’Atelier. During these five formative years, he honed his technique and refined his culinary creativity.
His pursuit of excellence then led him to collaborate with some of the greatest names in French cuisine. He further expanded his expertise in the prestigious kitchens of Lasserre under the guidance of Jean-Louis Nomicos, then at Le Meurice with Yannick Alléno. He also had the opportunity to work with Frédéric Simonin and Alain Pégouret at Restaurant Laurent.
At just 14 years old, he joined Ferrandi, the French School of Gastronomy, and began his professional journey alongside the renowned chef Joël Robuchon at L’Atelier. During these five formative years, he honed his technique and refined his culinary creativity.
His pursuit of excellence then led him to collaborate with some of the greatest names in French cuisine. He further expanded his expertise in the prestigious kitchens of Lasserre under the guidance of Jean-Louis Nomicos, then at Le Meurice with Yannick Alléno. He also had the opportunity to work with Frédéric Simonin and Alain Pégouret at Restaurant Laurent.
GALERIE
