Didon, bistronomic Lebanese-inspired food cooked over charcoal

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Published by Manon C. · Photos by Manon C. · Published on 15 December 2021 at 12h07
Latest creation of Carole and Imad Kanaan, Didon unveils bistronomic cuisine inspired by Lebanon with a fantastic twist: most dishes are cooked over charcoal.

Have you enjoyed Hébé? Have you loved Ya Bayté? Wait until you discover Didon, the latest restaurant by Carole and Imad Kanaan, inaugurated a few weeks ago in the heart of the Saint-Germain-des-Prés area.

This new bistronomic table reminds us of their previous restaurants so much the menu is indulging and created by Michelin-starred chef Michel Portos and brilliantly executed by chef Francesco Cianfanelli. But here, food – still inspired by Lebanese flavors – is mostly cooked over charcoal, adding a special and strong touch to dishes.

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Called after the iconic founder and first queen of Carthage, Didon draws its meaning in dishes to share – or not, depending on the will, two options are available on the menu. Starting with the small grey snails (€15) served stirred and with a side of garlic and parsley cream, orange segments and celery. A nice start.

Or the barigoule artichokes (€14), very delicious, with roasted seasonal vegetables – such as parsnip and onions – and delicately plated with artichoke cream. We want more!

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The generosity continues with two (or rather three, you will get why) enchanting mains. On one hand, one of the mains of the day, Iberian pork pluma, thinly sliced and served with mashed potatoes – and a little volcano filled with gravy – and on the other hand, the lamb’s shoulder, cooked very slowly and long if the softness of the meat is to be believed (€20), then blowtorched and many elements to improve it all – kumquat, thyme, cilantro, capers and honey. What a journey.

As a side, and this is why we spoke of three mains, we went for the braised cauliflower (€9) – yes, sides are also cooked over charcoal! And we thought it was small, but – and we were very happy – we were served a whole roasted cauliflower that could have been a single dish. And yet, we left no crumb behind; the beast was perfectly cooked and served with roasted hazelnuts, pomegranate seeds, tarragon and even pomegranate molasses!

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But at the end of the day, we might have had more room for dessert, and it is a shame because we were really craving the French toast, but we enjoyed tasty bottles selected by vinificator artisan Stéphane Derenoncourt, driven by nature and biodynamics. And – this is quite rare in restaurants – all wines on the list are available by the glass, so you can discover many of them.

The latest and hottest creation of Carole and Imad Kanaan has proven its worth.

This test has been carried out as part of a business invitation. If your experience is different from ours, please let us know in the comments.

Practical information

Dates and Opening Time
Starts 13 December 2021

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    Location

    8 Rue du Dragon
    75006 Paris 6

    Official website
    didonrestaurant.com

    Booking
    didonrestaurant.com

    Comments
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