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.

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

Tomato (vegetarian)

20

grilled, ricotta cannolo, celery, tapenade, emulsion of lovage, tomato shot

Zucchini (vegan)

19

marinated with mint, tofu with green tabasco, vinaigrette of smoked leeks

Octopus

27

grilled, leek with yuzu, onions, bergamot, emulsion of octopus broth

Beef ribs

24

in a skewer, peppers, jalapeno, braising jus with red shiso

Main

Gnocchi (vegetarian)

27

fried, spinach coulis, crispy buckwheat, goat cheese cream, spiced up pepper

Eggplant (vegan)

27

with miso, quinoa with dried tomatoes, tartlet of smoked eggplant cream

Pork

single portion 37 / to share 74

loin charcoal grilled, artichoke, capers, black garlic, Banyuls vinegar jus

Angus Beef sirloin

43

grilled, corn cob with Espelette pepper, corn foam, popcorn with paprika

Tomahawk 40d dry aged

to share 152

grilled Salers/Angus beef, carrot, marigold, purple mustard jus

Duck

single portion 38 / to share 76

grilled fillet, onions with mustard, Morello cherries, duck jus with orange

Scorpionfish

39

grilled fillet, fennel with anchovy, saffron rouille, sour sauce, fish soup

Lobster in 3 courses

single portion 87 / to share 174

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