Duck & Champagne in Paris: the city’s best duck burger to discover

You surely know the subtle romance between duck and champagne, and the charm of the Passage des Panoramas, a landmark of Parisian heritage. It’s here, in the former François Marquis chocolate factory, that Canard & Champagne sits—an essential stop to savor duck in Paris.

If you’re wondering where to eat duck in Paris, one spot stands out: Canard & Champagne, tucked away in the Passage des Panoramas, in the heart of the 2nd arrondissement. A stone’s throw from the Grevin Museum, the Théâtre des Variétés, and the cinema Le Grand Rex, this restaurant blends traditional French cuisine and gastronomy centered on duck with a chic yet relaxed Parisian atmosphere.

At Canard & Champagne, everything revolves around the French free-range duck. Foie gras, magret, confit leg and shredded duck are prepared with a level of craft that brings out the authentic flavors. The restaurant also offers quality champagnes, sourced from small producers and major houses that respect the vines, to accompany each dish.

Discover the Pulled Duck Burger

The Pulled Duck Burger, the restaurant's latest flagship creation, is a gourmet duck-based burger not to be missed. For €18, it pairs with:

a soft, fluffy brioche bun,
tender shredded duck,
a sweet onion chutney,
house-made cheddar sauce and the smoky notes of duck breast.

For an even more refined experience, a seared foie gras supplement (+€7) can be added. It is served with crispy homemade fries, the perfect accompaniment to a generously indulgent duck burger in Paris.

The restaurant's menu showcases duck in all its forms, with a wide variety of preparations that testify to a real savoir-faire around this exceptional product.

Online reservation or call 09 83 30 06 86

For starters, we've revisited classic duck dishes. Foie gras lovers will be delighted to discover both a traditional version served with onion chutney, and a pan-fried version served with apples, for an irresistible sweet-savory alliance.

Duck terrine and rillette promise authentic, comforting flavors, while a vegetable touch is provided by a sucrine salad spiced up with piquillos and Boule de Lille, a cheese with a strong character.

On the mains, the duck breast and confit leg — long-standing staples of French gastronomy — sit alongside more inventive offerings, such as a duck burger or the parmentier with shredded duck, delivering options that are both indulgent and generous.

For desserts, the house bets on trusted classics: a chocolate mousse à la Bocuse for those who crave bold flavors, a pistachio cheesecake that pairs freshness with creaminess, or a deconstructed lemon tart, served with a lemon-basil sorbet for a tangy, aromatic finish.

Duck and champagne pairings are crafted to elevate every bite: foie gras with vintage champagne, roasted duck breast with Blanc de Noirs, duck leg confit with Extra-Brut, and duck parmentier with rosé champagne. Each bubble adds freshness, depth and balance, turning your meal into a Parisian gastronomic experience.

While pairing duck with champagne isn’t always considered a classic match by purists, Canard & Champagne bets on boldness and innovation. Here, we break with convention, offering a fresh approach that both surprises and delights. The aim? To bring each guest a unique tasting experience where tradition meets modernity, and the joy of discovery takes precedence over established norms.

Some refined pairings to explore:

Foie gras & Vintage Brut Champagne
The silkiness of foie gras locks hands with a vintage Brut Champagne, whose structure and depth add a touch of elegance without overpowering the dish’s melt-in-your-mouth texture.

Roasted duck breast & Blanc de Noirs Champagne
Made exclusively from black grapes (Pinot Noir and/or Meunier), Blanc de Noirs brings roundness and intensity, matching the duck’s savory bite while its fine bubbles keep the palate lively.

Confit duck leg & Extra-Brut Champagne
With its indulgent, confit character, the duck leg calls for a bright, sharp Champagne like an Extra-Brut. Its taut finish balances the dish’s richness.

Duck parmentier & Rosé Champagne
Slightly vinous, the rosé Champagne—with its red-fruit notes—beautifully accompanies the shredded duck, adding a fruity, refreshing contrast to this comforting dish.

Desserts & Demi-Sec Champagne
To finish on a sweet note, a Demi-Sec Champagne with brioche- and honey-like aromas complements both chocolate mousse and floating island, enhancing their sweetness without being crushed by sugar.