Dante, the elegant first table by Rebecca Beaufour

We've heard of Dante's Inferno, and now we're discovering Dante's Paradise, Rebecca Beaufour's first restaurant. A graduate of the Ferrandi school, the young chef has worked in some of the most prestigious establishments, including Alain Passard's L'Arpège, La Table de l'Espadon and Le Grand Véfour, to name but a few. She came away with classic techniques, but also with the desire to look elsewhere for a more modern cuisine, one that is perhaps less stuck in the past.

After a stint at A. Noste alongside Julien Duboué, Rebecca Beaufour decided to open Dante, her first restaurant in Paris, in place of a former address of the Hôtel Amour group, on the lively Rue de Paradis, in the capital's 10th arrondissement.

Here, the chef expresses her vision of cuisine, based on sharing, conviviality and a love of beauty and good produce. At the table of this warm and stylish restaurant, with its finely thought-out decor,private floor for greater intimacy, and open kitchen that augurs meals under the best auspices, you'll find plates to share with guests or to keep to yourself, if the mood strikes.

At lunchtime, you can opt for one of the affordable lunch menus, which vary every week (22€ starter/main course or main course/dessert, 27€ starter/main course/dessert), or choose from among the fifteen or so savory and sweet proposals; the chef recommends a minimum of three per person, ranging from 9€ to 20€ per plate.

On our table, gambas au Konro (12€), a fleshy and spicy octopus piquillos (18€), a very naughty bao au porc confit (12€), lamb (20€) delicately roasted, with a full-bodied jus and labneh, pata negra and chilli ravioli (12€), beautiful colorful seasonal tomatoes (10€) carefully burnt, and our lunchtime favorite : gnocchi (10€) with sage butter, absolutely melt-in-your-mouth. And in the glasses, carefully selected wines, some of them natural and biodynamic.

As for desserts, you'll love the regressive flavors, with a red fruit pavlova (11€) that's not too sweet, profiteroles (9€) with bitter chocolate, and above all the maritozzi (9€), a Roman brioche soaked in a lemon-vanilla syrup and topped with an airy, homemade vanilla whipped cream.

A new table not to be missed.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.