Didon: charcoal cooking from 6ᵉ
Didon, in the heart of Paris’s 6ᵉ arrondissement, is a place where the art of entertaining takes on its full meaning. Founded by Carole and Imad, this restaurant offers wood-fired cuisine and a convivial experience inspired by sharing and simplicity.
A path to hospitality
Lebanese-born Carole and Imad left finance to devote themselves to the restaurant business after several years of preparation. Didon, their third Parisian address, reflects their taste for authenticity and their desire to create a welcoming place. ” I treat my customers as I would treat my guests in my own home”, Carole sums up.
The restaurant’s decor, with furniture made in Lebanon by Houssam KANAAN, founder of KANN Design and also Imad’s brother, and lighting fixtures carefully chosen from DCW, bears witness to the attention paid to every detail. The space, not very large but warm, gives the impression of dining in a cocoon of conviviality. This is no stranger to Carole and her team’s heartfelt welcome.
Wood-fired cooking
Managed by Sarah Edouard and Mélissa Altenberg, two talented and complementary young women, Didon’s cuisine focuses on working with raw produce using Cuban or Argentinean charcoal (whose density ensures even combustion and a flame that doesn’t burn the food). The menu, developed in collaboration with Michelin-starred chef Michel Portos, features dishes designed to be shared and enjoyed by several people. Be warned: you’ll have to fight for the last few bites, because it’s so good.
Didon is also renowned for its off-the-beaten-track vegetarian and vegan options.
On the day of our visit, we were blown away by the lamb shoulder to share. Perfectly tender, juicy and melt-in-the-mouth. The mint adds just the right amount of freshness without overpowering the flavors of the meat. Almost a dream. As a side dish? A magic trick with charcoal-baked sucrine, which retains its wateriness and crunch and reveals a subtle smoky flavor. Don’t be content with just one side dish, try the peppers with your eyes closed. As for dessert, the coconut rice pudding alone is worth the trip to Didon. The same goes for the chocolate, raspberry and Sichuan pepper dessert. Everything is fine and surprising. A very fine menu, superbly executed.
A wine list designed for sharing
The wine list, designed by Imad and Stéphane Derenencourt (self-taught winemaker and renowned consultant winemaker), offers a wide selection of bottles also available by the glass thanks to the Coravin system. The idea is to privilege taste and encounters through thoughtful choices. Julien, in charge of the dining room, will be delighted to help you make your selection.
We’re going back!
Didon welcomes a varied clientele, including regulars, visitors and hotel guests. With bread from Poujauran, well-balanced cocktails and coffee from Verlet, the experience is complete and top-notch. We can only go back and recommend it.
Read also: Magdalena: a festive brasserie with a Belle Epoque feel
