
& charcoal

& 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.
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
Walnut sized potatoes
8
steamed and then double fried (sunflower and beef grease)
Lettuce
8
charcoal grilled, yoghurt with tomato, sumac
Green beans salad
8
fava beans purée, old Mimolette cheese
Desserts
Cheese from Laurent Dubois (award winner 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
Our team

Executive chef
Michel Portos

Head Chef
Erik Marchesan

Founders
Carole & Imad












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
