• TAPAS BAR: THE DOLPHIN
The Dauphin, the "bis" of Chateaubriand by Iñaki Aizpitarte.
Sebastien SORIANO/Le Figaro
The "bis" of Chateaubriand by Iñaki Aizpitarte continues to charm with its improbable marbled wall adornment and the spirit of sharing that inhabits its menu.
This one has calmed down, but remains perfectly in place: mimosa eggs, impregnable sweetbreads and spinach, pan-fried scallops and raw and cooked cauliflower, a fish (sole meunière during our visit) and a meat (Montbéliarde rib steak) served for two with fries and salad.
Ganevat, L'Anglore, Lassaigne… The wine list sparkles!
For when?
In the evening, in the hustle and bustle of the efficient and cordial service
The dish not to be missed.
Kokotxas rebozadas, a typical Basque starter, sort of small cod cheek fritters, ultra-finely fried, just salted and lemony.
Real little candies from the sea!
The dolphin.
131 Ave.
Parmentier (11th).
Tel.: 01 55 28 78 88. Daily except Sat. (lunch), Sun. and Mon. Menu: €20 (lunch).
Map approx.
€25-50.
• MOROCCAN: TAGINE
Tagine couscous.
Sebastien SORIANO/Le Figaro
For almost forty years, Marie-José Mimoun has received warmly…
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