didon. (decrease case ‘d’ with a full cease 
) is a restaurant based by Imad et Carole Kanaan, that includes charcoal-cooked dishes devised by chef Michel Portos (two Michelin stars) and executed by younger Italian chef Erik Marchesan.
We went down to take a look at their area, and extra importantly the slightly cheap mounted worth lunch menu…
From the road, didon. appears to be like fairly small – there are lower than 40 seats on the restaurant’s two ranges, however the excessive ceiling, white partitions and enormous suspended mirror assist give a sense of area. It’s a minimalist inside however not chilly, and as quickly as you enter smiles from the employees make you’re feeling comfy.
Towards the again of the bottom ground area at the very least three folks will be seen working within the effectively organised however compact kitchen. They appear to be having fun with themselves, remaining blissful and calm even when the restaurant begins to replenish.
Within the fixed-price lunch menu (starter and foremost, or foremost and dessert for 27€, or three programs for 34€) there is no such thing as a alternative aside from the principle dish (typically meat or fish).
Shock! A pre-starter is served first, in our case a tartlet with herb coulis and jellied balsamic vinegar with a bread puree (to keep away from losing bread, they used bread left over from earlier sittings). Very cute.
Subsequent we’re served the day’s starter, an egg parfait with pureed crimson kuri squash, pumpkin seeds, pickles and a sage emulsion. Dare we are saying it – the egg was excellently cooked with the puree on the base seasoned to perfection and a smattering of squash blocks al dente, with every little thing draped in a white foam that gave slightly further thriller to the dish!
A well-balanced and flavourful begin.
Subsequent up, the slow-cooked pork cheek, eryngii mushrooms, cream of garlic et meat sauce, and for the non-eater some crusty cod, Provence-style ratatouille and a choron sauce (béarnaise and tomato paste combined collectively).
The pork cheek could be very soften within the mouth and effectively seasoned (neither an excessive amount of, nor too impartial), and the cod arrives like a mini fish ‘n’ chips in a beneficiant portion that’s fairly slaty however agreeably so. Little vegetable cubes separate the 2 servings. Each dishes are an actual success.
The outline of the dessert given on the menu – vanilla cake, ginger and white chocolate cream, un moelleux à la vanille, preserved charcoal-roasted apple – leads us to think about an ensemble of all three collectively, however they really arrive served aside.
Unusually, the desserts have been the least wow a part of the meal. The apple, flambéd in calvados and roasted in charcoal is sweet however not as gorgeous as our earlier programs. The cake additionally is sweet, however not a revelation, and we felt equally in regards to the cream (white chocolate doesn’t actually have a robust style, so it was pretty impartial).
Regardless of this deflated end, our general impression of didon. was very optimistic certainly. The lunchtime menu is fairly cheap for the standard of the dishes, the decor is sensible, the workforce is useful and competent and the dishes are virtually ready in entrance of you.
You’ll be able to really feel that the workers are very invested in what they do, and we are able to’t wait to check out the opposite two eating places created by the Kanaans – Hébé and (take-away solely) Ya Bayte, each of that are additionally on the Left Financial institution!
didon. (right here) is open seven days per week (besides Monday lunchtime) for lunch and dinner
Three-course lunchtime menu with water for 34€, Tuesday-Friday
On-line reserving right here
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What3Words ///imprecise.dwarves.unrealistic
