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At the Dante restaurant in Paris, the gastronomy of small dishes – Liberation

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Chef Rebecca Dufour opens her first restaurant on rue Paradis in the 10th arrondissement of Paris. “Liberation” in the preview tasted its menu of very cooked small plates.

Restaurant openings rarely go without last-minute hassle—it’s almost a physical law. Rebecca Dufour was let down by refrigerators when she was about to launch her first Dante table. But more fear than harm: her colleague Julien Dubouet, where she worked (BOULOM, in the 18th arrondissement of Paris), advised her “superfridge” which allowed the opening to be delayed by only a short week. “Now it’s very sporty! the chef smiles as she passes, among other things, the Ferrandi school and the kitchens of Alain Passard, Guy Martin, the Ritz and the Presidency of the Senate, where she interacted with many of the best workers in France (MOF). I knew we were going to have hiccups, but I never thought we would have to change the whole kitchen!”

“Democratize gastronomy”

A few days earlier, we sat down at 14 rue de Paradis in the 10th arrondissement of Paris to get acquainted with the cuisine that the young chef was going to offer in her establishment, which she wants. “unifying, friendly, like the house of Julien Dubois, where I felt good, where there was a good balance between work and personal life”, says a young woman who has joined the services of the chefs Maxime Guillaume and Margot Guzman. Dante’s idea is to offer small plates to share, but very cooked. “I didn’t want to do tapas or Levantine cuisine, which I love, but

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