Le Duc

If there’s one place I always return to in Paris, it’s Le Duc. Opened in 1967 by Jean Minchelli, this seafood institution was a pioneer of “Nouvelle Cuisine,” introducing raw fish to the Parisian table for the very first time. I love it for its simplicity, fresh fish, and unwavering consistency. The wood-paneled dining room, with its fish portraits and leather banquettes, has a timeless elegance, and regulars like me feel like family.

The secret to Le Duc’s enduring success is the freshness of its seafood and chef Pascal Hélard’s delicate touch. Fish arrives from Brittany, oysters from Normandy, and salmon and langoustines from Scotland. The menu still honours Minchelli’s visionary classics—bar tartare, raw scallops, clams with thyme, fresh crab salad—dishes that remain as compelling today as ever.

Go for the seafood, but save room for dessert: the baba au rhum and millefeuille are outstanding. And if you can, sit at the bar—that’s where the magic of Le Duc truly comes alive.