Brasserie Dubillot

The cuisine at Brasserie Dubillot demonstrates how traditional French brasserie cooking can evolve while maintaining its essential character. The kitchen's approach centers on exceptional sourcing—premium meats including game, Bresse AOP poultry, and Salers beef form the foundation of the menu, prepared with techniques that honor both the ingredients and French culinary tradition.

The menu spans the full spectrum of brasserie classics, executed with care and precision. You'll find impeccably prepared œufs mayonnaise, where the simplicity of the dish demands perfect execution. The pâté en croûte showcases the kitchen's charcuterie skills, with house-made preparations that demonstrate mastery of this traditional craft. The beef tartare arrives properly seasoned and textured, while the saucisse grillée represents comfort food at its finest—simple, satisfying, and perfectly prepared.

The kitchen's commitment to barbecue-roasted meats adds another dimension to the menu. These preparations highlight the quality of the sourcing while employing cooking methods that develop deep, complex flavors. The house-made charcuterie program extends beyond pâté to include various terrines and preparations that change with the seasons and available ingredients.

What distinguishes Brasserie Dubillot's food program is its integration of sustainability without compromising on quality or tradition. The Écotable certification reflects genuine commitment to eco-responsible practices, from ingredient sourcing to waste management. The kitchen works with seasonal products, supporting local and regional producers while maintaining the high standards that define the Nouvelle Garde group's approach to hospitality.

The wine program deserves equal attention, featuring an extensive selection from independent vintners (vignerons récoltants) with a strong emphasis on organic and natural wines. This carefully curated list provides perfect pairings for the food while supporting small-scale producers who share the restaurant's values around quality and sustainability.

Pricing remains accessible, with dishes starting at just 3 euros, maintaining the democratic spirit of brasserie culture where excellent food doesn't require a luxury budget. This approach, combined with the extended hours and continuous service, makes quality French cooking available to a broad audience throughout the day and evening.