After Brasserie Bellanger, Victor & Charly (Nouvelle Garde group) open a new brasserie in the Sentier area: the Brasserie Dubillot, and it is about to be even more French than its sibling! This den for hearty eaters – featuring 170 seats (and an extra 30 on the terrace!) – opened this summer.
Behind a bright, colorful and flowered façade around which stand a few tables on the terrace, discover a wide place with clean décor filled with bright colors. As soon as you get in, you see the bar. You can enjoy wine (the selection is very wide), and cocktails – classics but twisted for more modernity such as the NG Sprizt with Pampelle Ruby and the Moscow Mule with Breton vodka, likely to leave you in awe.
On the ground floor, large and comfortable red and orange bench seats rubbing shoulders with mirrors. Do not hesitate to go upstairs – as colorful and bright – as you will enjoy many seats, along with plants and even a tree.
In the kitchen, French terroir and tradition are expressed through chefs Thibault Darteyre and Baptiste Zwygart, starting with pieces of meat cooked over charcoal. And to be honest, meat is not taken lightly: leg of lamb to share, yellow poultry from Burgundy from Chapon Bressan cooked over charcoal and homemade fries, prime rib of beef from Salers, grilled and covered in butter from Laiterie de Kerguillet, roasted suckling pig…
Without forgetting traditional brasserie dishes such as sausage-mashed potatoes or beef tartare deliciously seasoned and vegetarian dishes if you are not really into meat!
As for starters, cold cuts galore! Pâté en croute, truffled white ham, truffled dry sausage… We do not know what to choose. And of course, produces are ideally sourced, found in short circuit, straight from the producer as long as it is possible.
For those who are not into cold cuts, Brasserie Dubillot also serves classics revisited by the chefs: leeks and vinaigrette with roasted hazelnuts, deviled eggs, celeriac remoulade with Morteau sausage.
Very-well mastered recipes.
Tasty French bottles, natural wines found straight from wine-makers, as well as 45 references of French after-dinner liqueurs, and cocktails made by mixologist Jennifer Le Nechet – Mixology World’s Champion – are here to pair your feast.
Wrap up your meal with some XXL Paris-Brest, chocolate tart, or crème brulee to share by pastry chef Clément Le Cam.
How about giving it a go since it is open?
Dates and Opening Time
Starts 29 September 2021
222 Rue Saint-Denis
75002 Paris 2