Dupin, chef Nathan Helo's excellent first table

Opened in 1995, the L'Epi Dupin restaurant was a Left Bank institution, with its vegetal, seasonal and eco-responsible cuisine .

After the departure of its chef, L'Epi Dupin was transformed and became DUPIN. Supported by the Rostang family, Nathan Helo took over, opening his first restaurant. The idea, of course, is to continue the work begun by his predecessor, based on sustainable fishing, slow-food andeco-responsible commitments!

Born in Hyères, France, Nathan Helo began cooking after an internship in a gourmet restaurant in London, while studying business. He radically changed his career path, passed his CAP (vocational training certificate) in cooking and went on to gain a wealth of experience.

The young chef then moved to Paris, where he met the Rostang family, with whom he worked for several years: from Dessirier to Jarrasse, where he will become head chef in 2018, Nathan worked in all the group's kitchens, adapting to the clientele. He also worked at the George V with David Bizet, where he came face to face with palace cuisine.

The new Dupin reveals itself: a room renovated by Richard Lafond in shades of light wood, deep blue, a planted ceiling and historic beams.

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The à la carte menu features plants, of course, and seasonal produce from France. At lunchtime, you can choose from three menus: the starter/main course/dessert menu at 42€; the starter/main course or main course/dessert lunch menu at 30€, and the 5-course tasting menu, served for the entire table at 56€.

During our discovery of Dupin, we opted for the melting turnips and wild boar daube cappeletis, covered in an excellent meat broth and accompanied by a mouth-watering focaccia with olives and colonnata bacon ; and for thegrilled avocado, lemon balm, oyster mushroom broth and langoustines, a little stingy but an interesting hot-cold dish.

Two subsequent favorites: the perfectly sautoir-roasted lamb sweetbread, with sand carrots, purslane and samphire; and the supreme of Southwestern pigeon, red beets and salsify wood. Don't miss these two fabulous dishes!

It's already time for the desserts, and we fall for the Dupin soufflé, Ribot milk ice cream and clementines (a big YES!) and the Chartreuse baba with mint lemon, almonds, tarragon-verbena, to finish on a refreshing note.

Beautiful products, an inventive chef, a lovely place and, in the plates, a cuisine that feels good: Dupin is definitely THE new gourmet address on the Left Bank!