DZ’Envies
You won’t find any beams or exposed stonework in this white, minimalist restaurant opposite Les Halles, but you will encounter plenty of locals. Chef David Zuddas used to have a Michelin star at his previous establishment but decided to open a new “bistrogastro” in the city center to give himself more creative freedom. The lunch menu changes daily: expect the likes of ham and parsley terrine for starters, beef cheeks in red Burgundy for main, followed by pain d’épices panna cotta with red fruit marmalade. In the evening you can choose from three to five envies (“desires” aka dishes).
You won’t find any beams or exposed stonework in this white, minimalist restaurant opposite Les Halles, but you will encounter plenty of locals. Chef David Zuddas used to have a Michelin star at his previous establishment but decided to open a new “bistrogastro” in the city center to give himself more creative freedom. The lunch menu changes daily: expect the likes of ham and parsley terrine for starters, beef cheeks in red Burgundy for main, followed by pain d’épices panna cotta with red fruit marmalade. In the evening you can choose from three to five envies (“desires” aka dishes).
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