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 changed its name to DUPIN. Supported by the Rostang family, Nathan Helo took over the establishment, opening its 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 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 different clienteles. He also worked at the George V with David Bizet, where he came face to face with palace cuisine.

The new Dupin is unveiled: a room renovated by Richard Lafond in shades of light wood, deep blue, a green ceiling and historic beams.

• To be read
• This week's tips in Paris and the Ile-de-France region, December 8-14, 2025

The à la carte menu is, of course, plant-based, with seasonal produce from France. At lunchtime, there are three menus to choose from: 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 whole 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.

Then there's the lamb sweetbread, perfectly roasted in a sauté pan, with sand carrots, purslane and samphire, followed by the Southwestern pigeon supreme with red beets and salsify wood. Don't miss these two fabulous dishes!

It's already time for dessert, and we've fallen for the Dupin soufflé with 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.

Fine produce, an inventive chef, a beautiful location and, in the dishes, a cuisine that feels good: Dupin is definitely THE new gourmet address on the Left Bank!