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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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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.

MENU

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

New Year's Eve Dinner

Come and celebrate New Year’s Eve at Didon with our special nine-course menu.

You can book your table now.

see the menu

The menu

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

Starters

Cuttlefish

20

tagliatelle, salmon eggs, parsley, smoked herrings sauce

Salsify

17

grilled, parsnip purée, coulis of herbs, onion jus

Deer

23

tartar, Granny Smith apple, redcurrant, smoked trout eggs, puffed pork crisps

Carrot (vegan)

17

variations, ginger, mustard, peanut

Main

Venison

110

shoulder cooked for 36 hours and grilled, grand veneur cranberry sauce, Timut pepper

Sweetbread

28

with ‘bagnetto verde’ of sea lettuce, beetroot

Gnocchi (vegan)

21

of potatoes, mushrooms, hazelnuts, broth of smoked ceps

Butternut (vegetarian)

21

with pumpkin purée, pickles, squash seeds, emulsified sage butter

Pork

27 / 52

confit and grilled ribs, crunchy shallot, corn, smoked paprika

Lamb

36 / 69

grilled rack, sweet potato, leeks, zaatar sauce

Cod

31

grilled fillet, ratatouille à la provençale, fish emulsion, crisps

Octopus

35 / 65

fennel, capers, anchovy, lemon confit, Salicornia, broth

Beef

105

grilled ‘Irish cut’, piquillos dressing, tarragon

Side dishes

Walnut sized potatoes

7

steamed and then double fried (sunflower and beef grease)

Leeks

8

charcoal braised, olives seasoning, capers, dried tomatoes, mesclun

Cauliflower

8

with a coulis of white cheese with herbs, garlic crisps, pickles

Desserts

Camembert cheese

18

in two textures (fresh and barbecue melted), seasonal fruits compote

Persimmon (vegan)

15

charcoal grilled, kumquat, pine nuts, persimmon light mousse, yuzu sorbet

Clementine

22

clafoutis to share, almonds, mandarin sorbet

Pear

15

compote, roasted with citrus fruits, chocolate tart, cocoa sorbet, Saint-Germain liqueur zabaglione

MENU
list of allergens
NEW YEAR'S MENU

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

discover

Our establishments

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