It is hard for a restaurant to stand out in Paris. Harder still to do so while offering a classic array of French dishes. Brasserie Dubillot achieves this rare feat, retaining its French roots while adding an exciting, modern twist to its offerings.
Oh, and did I mention the restaurant is gorgeous?
The warm, low lighting creates an ambiance that’s both chic and cozy, while the colorful, vibrant exteriors are playful and inviting. Like the food, it’s a fresh take on the classic brasserie aesthetic.
Honoring its heritage with an exceptional selection of regional specialties, including Auvergne snails, salami from the Aldudes, and Norman oysters from JP Guernier. Yet the menu remains tight—just a single page—carefully curated to showcase only the best. With about half a dozen options for aperitifs, entrées, and mains, many of which are made in-house, the selection feels both intentional and refined.
The drinks menu is equally impressive, featuring both classic cocktails—old fashioned, cosmopolitan, martini—and an innovative range of bespoke creations. The Charleston, for example, is clearly a favorite among the waitstaff, with one recommending it and another stopping by to compliment the choice. It’s a delightful blend of cognac and cherry liqueur, dusted with just the right amount of coconut flake to add a surprising and satisfying mouthfeel.
The waitstaff themselves are another highlight. Attentive, knowledgeable, and genuinely helpful, they elevate the dining experience—a quality not to be taken for granted in Paris.
Once our drinks arrived, we started with the remoulade Morteau and the Auvergne snails. Both were elegantly presented, refined without being fussy. The remoulade was rich with mustard, garnished with fresh, crunchy cornichons, and balanced by a creamy mayonnaise. The snails, served in a beautifully engraved platter, were tender and meaty, eschewing traditional garlic butter for a richly herbaceous parsley-infused sauce.
For the mains, we both opted for the bavette de bœuf—one ordered rare, the other medium. Served with a choice of homemade butter or béarnaise, they graciously swapped in a creamy, warming sauce au poivre upon request. Despite one steak being medium, both were exceptionally tender, juicy, and flavorful, with a melt-in-your-mouth quality. The accompanying chips were everything you could hope for: savory, crisp, and served piping hot.
By: Joshua Barrett
