The story
Iñaki Aizpitarte directs the culinary program at Le Dauphin in Paris, steering a menu centered on Iberian cuisine and compact sharing plates. The venue operates just outside his neighboring flagship, giving him room to test lighter preparations and faster service rhythms. Seasonal lunches feature brothy compositions like a fish ragù or a peppercorn beef broth with rice vermicelli noodles.
Orders pass directly through the marble counter, where guests watch staff assemble each course. The kitchen moves quickly through staples like a rich potato and crab blend followed by a bright meagre and onion ceviche. Stuffed spider crab shells and crisply fried Iberian ham croquetas anchor the savory selections, while a slow roasted pork belly provides a heavier note. Desserts stay minimal, featuring a straightforward buttermilk ice cream or a cleanly balanced lemon tart.
The interior previously earned a notable distinction for its structural execution, originally drafted by architects Rem Koolhaas and Clément Blanchet. Polished stone covers most vertical and horizontal surfaces, reflecting the overhead lighting and keeping the room visually grounded. Patrons typically claim a stool along the raised service counter to observe the passing trays and brief exchanges. The open layout maintains constant momentum without sacrificing comfort.
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