Cuisine:

• French

DB Restaurant Description:
Initially at Joël Robuchon, then head chef at Jamin, top chef at the Tour d'Argent, and then at Les Ambassadeurs at the Hôtel de Crillon (1997-2003), Dominique Bouchet has opened his own restaurant: DB Restaurant (just a word of difference with DB Bistro of Daniel Boulud in New York). The kitchen opens directly onto the dining room, where this chef works with enthusiasm, as if he was cooking for a gang of friends in his house. The dining spaces are clear and convivial, and dishes have simple names. The presence of a great chef is revealed in the details (a bitter orange touch in the endives, a trace of pepper in a very creative cod parmentier, which so far is a meat preparation with potatoes). For those who are not scared of trying the offal, we recommend the cocotte de rognons (kidney stew) with mushrooms. For gourmands, try the warm spiced-pineapple marmalade, topped with rosemary craquant (crunchy cake) and rum ice cream. Reasonable prices: approximately €60 per person. Moreover, for the most demanding customers, Dominique Bouchet has opened the Wa-Bi salon, a salon next to the restaurant reserved for 6-8 for whom he cooks fine, Asian-inspired dishes live (€200 per person).


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