Didon.

75006 PARIS

13/20
Chef's Restaurant

2 PHOTOS

Chef Erik Marchesan

Cooking French | Modern

Gault&Millau's review

13/20

Chef's Restaurant Erik Marchesan, a former chef at Simone Zanone's L'Italien du George V, has joined the Didon team to present a gourmet interpretation of today's cuisine, with a predilection for charcoal cooking. Just-seared langoustines are accompanied by peas in different textures and wild garlic, crustacean espuma, the beautiful pieces of pork loin charcoal-cooked, grilled artichoke, capers and black garlic are drizzled with a Banyuls vinegar jus, before clementine salad with Timut pepper, smoked orange compote, orange blossom sorbet (and an extra espuma!). Well-stocked cellar, all bottles available by the glass. Two toques this year.

Plan

Address 8 Rue Du Dragon
75006 Paris

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Erik Marchesan Chef

Menu A la carte

Starter Ribs de boeuf en brochette, poivron, jalapenos, jus de braisage au shiso rouge €24 Langoustines grillées, citron, quinoa, petits pois, ail des ours, espuma aux crustacés €28

Main course Daurade entière grillée en portefeuille, tomate, citron, olives, basilic, soupe de poisson €43 Persillé de boeuf en 2 services grillé et en consommé aromatique, shiitaké au gingembre, soja, noix de cajou, cébette €39

Dessert Pomme pink lady en tarte tatin, confit au caramel de cadelle, compote au Calvados et cidre, glace vanille, pâte feuilletée, crème crue vanillée €16 Chocolat noir à partager (ou pas), en brioche au cœur crémeux, sorbet cacao, boisson chocolatée, compote de mûres €27