Deux, the first Parisian table from Tiphaine Mollard and Romain Casas

Friends in the city as well as in the kitchen, Tiphaine Mollard and Romain Casas have just opened their first Parisian restaurant with the idea of combining their native Savoie and South-West regions in their dishes.

Tiphaine Mollard and Romain Casas, friends both in the city and in the kitchen, have just opened their first restaurant in Paris, aptly named DEUX Restaurant. Tiphaine, from Savoie(where she worked at Alain Ducasse's Benoit and Le Club), and Romain, from Béarn(where he worked at Carré des Feuillants and Les Contrebandiers), have come up with a cuisine that combines their two native regions.

In January of last year, the two decided to continue their adventure together, but in a place of their own. And so DEUX Restaurant was born, with the desire to showcase their terroirs and small producers from Savoie and the South-West .

Since last September, gourmets have been able to discover the results of this marriage of regions through dishes that are mouth-watering from the moment they read the menu, well-executed in the oven, and tasty once they're on the plate. Indeed, the menu is full of regional nods: diots, gingerbread with Savoy honey, Xipister, pumpkin gnocchi with Ossau-Iraty, Tarbais beans... A beautiful panorama of the terroir of these regions.

We start our regional tour with fried perch from Parpillon and smelts (12€) dipped in a Béarn chili tartar sauce; lentils (11€) accompanied by generous pieces of smoked diot from the Cottaz butcher's shop, trumpets and a candied egg yolk; and a very different starter, scallop carpaccio (13€), Xipister - a typical South-West sauce made with chili pepper, leek, quinoa, watercress and walnuts.

Pleasant discoveries on the main course too, with an original blanquette of veal and sweetbreads (24€), nicely dressed with pieces of sweetbreads nicely snacked on - but the veal meat slightly overcooked; and stuffed guinea fowl (25€) from Duplantier, served boneless with good gravy and an excellent gratin of potatoes, smoked Jerusalem artichokes and Reblochon cheese.

The desserts are not to be outdone either. We can't recommend enough the roasted pear (9€), milk jam and snacked Pastis Landais; or the baba à l'Armagnac and citrus chantilly (11€), generously topped with Armagnac.

On weekends, brunch is served to sweet and savory eaters alike, with a choice of eggs, main course and dessert, accompanied by homemade pancakes and jams. Rumor has it that the French toast with chantilly and salted butter caramel is a real winner.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.