Bistronomie
& charcoal

Bistronomie
& charcoal

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.

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.

For the thirst

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

Mussels

20

salad, grapefruit, wasabi, green peas foam, shellfish sauce

Asparagus (vegetarian)

20

grilled, onions with bergamot, miso, tarragon, béarnaise sauce

Beef short ribs

21

carpaccio homemade smoked, ponzu sauce with mustard, blood orange, rocket emulsion

Beetroot (vegan)

19

variations, horseradish and orange emulsion, peanut

Main

Veal kidneys

35

charcoal grilled, noodles of daikon turnip, shiitake, shimeji, spring onion, chicken broth

Risotto (vegan)

23

with black garlic, piquillos, burrata, seaweed, finocchietto selvatico pesto

Artichoke (vegan)

23

poivrade style, roasted and purée, capers, ginger, saffron emulsion

Chicken

32 / 64

thigh charcoal grilled, soybean sprout, barberry, garlic confit, zabaglione of roasted rice with 7 spices, almonds

Lamb

104

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

Swordfish

36

half-cooked fillet coated with yuzu, harissa, cashew nut, braised lettuce

Calamari

35

grilled, sea bordelaise sauce with rosé wine, labné with kumquat, sorrel with redcurrant

Flank steak

43 / 107

grilled Argentinian Angus cut, sour red cabbage, celery sauce with orange, mace

Side dishes

Desserts

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

19 / to share 30

Assortment of gorgonzola, parmesan and Abbaye de Cîteaux with a seasonal homemade fruits compote

Coconut rice pudding (vegan)

16

with shiso, Timut pepper, kalamansi, mango espuma, coconut

Strawberry

16

from the Vaucluse region, verbena, financier, ginger cream, tabasco sauce, almond and barley ice cream

Black chocolate mousse

16

crispy caramel, grilled fennel compote, orange, cocoa sorbet

list of allergens

Our team

Executive chef

Michel Portos

Head Chef

Erik Marchesan

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