Le Dauphin

The cuisine at Le Dauphin reflects chef Inaki Aizpitarte's distinctive culinary voice—deeply rooted in French tradition yet unafraid to explore and innovate. Aizpitarte, who has earned acclaim for his work at the neighboring Le Chateaubriand, brings a similar philosophy here but expressed through a more accessible, tapas-inspired format. The menu is designed around sharing, with most dishes arriving as small to medium plates that encourage exploration and conversation.

The cooking style draws inspiration from southern French and Iberian traditions, with dishes that showcase bold, clear flavors and respect for quality ingredients. You'll find impeccably executed classics like sole meunière, where the fish is cooked to delicate perfection in brown butter, and bulots mayo, a simple preparation that elevates humble sea snails through careful sourcing and precise cooking. The chou farci demonstrates Aizpitarte's ability to make traditional dishes feel contemporary, while the entrecôte de Salers—sourced from this prized cattle breed—showcases his commitment to exceptional ingredients.

The menu also ventures into more creative territory with dishes that reflect Aizpitarte's exploratory spirit. Preparations change with the seasons, but you might encounter inventive vegetable dishes like haricots beurre with pois chiches, or more substantial offerings like the soupe de poisson, served in generous portions designed for sharing. The kitchen isn't afraid of bold flavors or unexpected combinations, but everything is grounded in technique and respect for ingredients.

Vegetarian options receive serious attention rather than being afterthoughts, with vegetables treated with the same care and creativity as proteins. The lunch formula offers excellent value at 25€ for two starters and a main, featuring bistrot-style dishes that change regularly. Evening service expands the possibilities, with the full menu revealing the kitchen's range—from delicate preparations to hearty, satisfying plates.

Portions vary intentionally: some dishes are designed as individual tapas, while others—like the entrecôte at 65€ or the soupe de poisson at 47€—are substantial 'grosses assiettes' meant for sharing. This variety allows you to customize your experience, whether you want to graze through multiple small plates or commit to heartier fare. The cooking consistently demonstrates technical skill without showing off, with flavors that are bold and clear rather than overly complex. It's food that respects tradition while pushing boundaries, perfectly suited to the contemporary bistrot format that Aizpitarte has helped define in Paris.