
& 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
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
Tomahawk 40d dry aged
155
grilled Salers/Angus beef, carrot, marigold, purple mustard jus
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)
16 / to share 25
Assortment of gorgonzola and Abbaye de Cîteaux with a seasonal homemade fruits compote
Smoked kiwi (vegan)
16
withgranola, jalapenos, almond milk espuma, banana sorbet
Strawberry
16
with verbena, financier cake, ginger cream, tabasco sauce, almond ice cream
Black chocolate
26
to share (or not), a brioche stuffed with chocolate cream, cocoa sorbet, chocolate drink, blackberry compote
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
