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

Mackerel

20

blowtorch smoked, Granny Smith, labné, trout eggs, cucumber, ginger

Tomato (vegetarian)

19

grilled heirloom variety, celery, mozzarella, basil sorbet, virgin Mary jus

Guinea fowl

21

rolled with herbs and grilled, blueberry, peanut, lime, marinated egg yolk, brown butter emulsion

Zucchini (vegan)

18

roasted, confit and marinated, guacamole, Kalamata, Espelette pepper

Main

Pork

32 / 64

grilled belly, chorizo, pickles, spring onions, smoked paprika sauce

Risotto (vegetarian)

29

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

Eggplant (vegan)

25

caponata style, crackers with mediterranean herbs, raspberry gazpacho

Duck

40 / 80

grilled leg confit, barberry, porto, duck grease béarnaise

Sea bream

41

whole grilled fish in butterfly style, tomato, lemon, olives, basil, fish soup

Lobster in 3 courses

65 / 120

Italian style claw with a coral mayonnaise, Lebanese taco with taboulé, labné, cucumber pickles and sumac, Asian style tail with carrot, ginger, garlic crisps, chilli-infused olive oil and bisque