Chefs.

The chef Michel Portos (two Michelin stars and Chef of the year in 2012 by the Gault & Millau) and chef Erik Marchesan share their passion for cooking but mostly their strong belief to elaborate a fine cuisine based on a subtle and well thought combination of simple ingredients. Alongside Michel and Erik, you will experience astonishing, rich and hearty flavors.

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didonc-restaurant-paris6-dessert-fraises-gastro

Didon.

Didon was the legendary founder and first queen of Carthage. Today, the restaurant Didon is located in the heart of Paris and specifically in the exquisite 6th district. In a setting that is both stylish and cosy, you will discover the bistronomie at its best, with subtle and creative dishes highlighting noble ingredients and flavors with state of the art charcoal grilling techniques.

Drinks & wine

Our wine menu is created by Stephane Derenoncourt, a dear friend, a craftsman and a self-taught winemaker. Stephane values wine as a vibrant encounter between Men. His motto is common sense and respect for the manual endeavor. Stephane advises and makes the wines that he likes to drink and share.

wine list

The menu

Our menu is created by Michelin Star Chef Michel Portos and executed by our chef Erik Marchesan.

Starters

Artichoke (vegetarian)

23

in different textures, lime, croutons, yuzu hollandaise

Green asparagus (vegan)

26

charcoal grilled, chickpeas in two textures, calamansi, almonds

Tacos Surf and Turf

19

grilled prawns and Angus beef tartare, red cabbage, horseradish, garlic

Angus beef

24

pastrami, yellow mustard and cumin condiment, herb coulis, onions in two textures, braising jus

Main

Risotto (vegetarian)

27

of green peas in two textures, smoked onions gel, salicornia, hazelnut

Stuffed cabbage (vegan)

29

with ginger, shiitake and oyster mushrooms, mustard sprouts, jus

Pork

38

confit with maple syrup, piperade, carrot pickles, braising jus

Angus beef rib-eye

45

grilled, mole verde, cauliflower, garlic confit, fried parsley, spiced up jus

Tomahawk 40d dry aged

to share 157

grilled Salers / Angus beef, grilled enoki mushrooms, black garlic jus

Lamb

129

grilled shoulder to share, marinated with spices, chimichurri mint sauce

Duck

single portion 39 / to share 78

grilled fillet, salsify, tonka, garlic mayonnaise, star anis infused meat jus

Sea bream

43

butterflied and grilled, reduced fish stock, aji Colombiano condiment

Sea bass

to share 107

whole and charcoal grilled, miso, lemon, scallions, Asian sabayon espuma

Side dishes

French fries

6

steamed and then double fried (sunflower and beef grease)

Baby gem lettuce

5

charcoal grilled, citrus labné, zaatar, sumac

Leeks

7

vinaigrette grilled, mustard seed pickles, parsley aioli, mustard greens

Desserts

Cheese from Laurent Dubois (award winner Best Craftsman of France)

18 / 32

Pont L'Evêque two ways, on charcoal and fresh, Granny Smith apples, calvados, nuts, mizuna

Chocolate

18

like a Banoffee pie, brownie, banana, Dulce de leche, kahlua espuma, banana flambée ice cream

Cherries

18

cream and flambéed with Chambord, Timut pepper, biscuit, cheesecake, amarena ice cream

Rhubarb (vegan)

16

confit, strawberries with balsamic vinegar and pepper, oat crumble, vanilla yoghurt, rhubarb shot with rose water

MENU
List of allergens
lunch menu

Our team

Executive chef

Michel Portos

Founders

Carole & Imad

Reservations

BOOK A TABLE

Address

8 rue du Dragon 75006 Paris
Tel : +331.81.69.63.72

Opening hours

Monday to Thursday :  7pm – 10.30pm

Friday : 12pm – 2pm & 7pm – 11pm

Saturday : 12pm – 2.30pm & 7pm – 11pm

Sunday : 12pm – 2.30pm & 7pm – 10.30pm

discover

Our establishments

Hébé is the restaurant for sharing and conviviality. The inventive, delicate and seasonal mediterranean flavours can be experienced through each and every plate. Custom menu by Michel Portos & Fabien Bourdet.

Food that makes you travel, this is Yabayte's rich promise and the tasty adventure it will take you on. This Street food place is dedicated to savoury food coupled with lebanese conviviality. The freshest produce, baked on open coal and always home cooked.