DOUZE
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Restaurant with terrace in Paris offering elaborate dishes, fish, roasted vegetables and lemon yogurt.
To bring things full circle, the designers of Douze have created a restaurant on the upper floor of their market/foodhall where, in a committed approach, chef Pablo Jacob and his team work with the products of the artisans on the ground floor. At lunchtime, the menu features two starters-two main courses-two desserts; in the evening, it is expanded to include a third proposal, with more elaborate dishes. That autumn lunchtime, sitting on the terrace overlooking a large, airy garden, there was no hesitation: swordfish sashimi with citrus gel and candied carrots as a starter and roasted cauliflower with curry and lemon yoghurt as a main course. A - pleasant - cuisine in the air of time
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