Double Dragon

The cuisine at Double Dragon represents sisters Katia and Tatania Levha's personal interpretation of Asian flavors, with a particular emphasis on Filipino culinary traditions while incorporating influences from Korea, Thailand, and China. This isn't fusion for fusion's sake—it's a thoughtful exploration of Asian cuisines through the lens of French culinary values: seasonal ingredients, organic and sustainably sourced products, and meticulous preparation.

The menu reads like a greatest hits of Asian street food elevated through technique and quality ingredients. The Korean Fried Chicken has achieved near-legendary status among regulars, with its perfectly crispy exterior and juicy interior setting the standard for KFC in Paris. The crispy pork belly showcases Filipino barbecue traditions, while the house-made longaniza (Filipino sausage) demonstrates the kitchen's commitment to doing things from scratch. The various baos have become signatures in their own right, with fillings that change to highlight seasonal ingredients and the chefs' creative impulses.

Vegetarian diners will find genuine options rather than afterthoughts—the Kare-Kare cauliflower brings the rich, peanut-based Filipino stew tradition to plant-based dining, while other vegetable-forward dishes appear throughout the menu. The tofu stuffed with XO sauce exemplifies the kitchen's ability to create complex flavors and textures, while the beef cheek spring rolls demonstrate a mastery of both Asian and French techniques (using a classic French cut prepared with Asian flavors and presentation).

The cold noodles with gochujang offer a refreshing, spicy option that's particularly welcome during warmer months, while the BBQ grilled corn shows how simple ingredients can shine with the right treatment. Dishes are designed for sharing, encouraging a convivial, exploratory approach to dining where you can sample across the menu's range. The spice levels are authentic—these are bold, assertive flavors that don't shy away from heat, though the kitchen can adjust for those who prefer milder preparations.

Lunch service offers a single menu at €16.50, providing exceptional value and a curated introduction to the kitchen's style. Dinner operates à la carte, with small plates ranging from €5 to €20, allowing diners to compose their own tasting menu based on appetite and curiosity. The commitment to organic and sustainably sourced ingredients means that while the menu draws on Asian traditions, the produce and proteins reflect what's available from responsible French suppliers, creating an interesting dialogue between Asian techniques and French terroir.

Desserts are made in-house and provide a sweet counterpoint to the savory menu's spice and umami. The cashew brownie offers rich, nutty comfort, while the rhubarb-strawberry ice cream showcases seasonal French ingredients through a lighter, refreshing lens. These aren't traditional Asian desserts, but rather the sisters' own creations that complete the meal on a satisfying note.