Le Duc
Since 1967, Le Duc has been a Parisian landmark for fish and seafood, celebrated for its freshness and culinary precision.
Established in 1967 by Jean Minchelli, Le Duc is a benchmark for fish and seafood lovers, blending character, elegance, and culinary innovation. Nestled near the workshops of César and Dalí, the restaurant embraces a philosophy of natural simplicity, minimizing sauces and reducing cooking times to highlight the intrinsic flavors of each ingredient. This approach, part of the French New Wave of cuisine, introduced raw fish preparations to Parisian tables for the first time, setting a standard for modern seafood gastronomy.
The menu evolves daily, reflecting the finest arrivals from the French coast. Lobster from Brittany, Belon oysters, turbot, sea bass, and sardines are carefully prepared to emphasize freshness and flavor, with delicate seasoning enhancing rather than masking the ingredients. The original décor by Slavik anchors the restaurant in timeless Parisian chic, creating a refined yet welcoming atmosphere.
