The story
Since 1967, Le Duc has been a definitive address for fish and shellfish in Paris. Created by Jean Minchelli, a man of the sea and friend to the city’s fashionable set, the restaurant was part of the culinary Nouvelle Vague that swept through France. Breaking with the dogmas of traditional bourgeois cooking, Le Duc dared to embrace simplicity, reducing sauces and cooking times to gain in flavor and lightness. It was here that the first raw fish appeared in Paris—then a radical novelty. This modern approach has assured the restaurant’s longevity and continued relevance.
The original décor by Slavik, with its seaside-inspired tones, anchors the place in timeless chic. Today, Dominique Minchelli and a dynamic kitchen team uphold the Minchelli spirit, balancing family tradition with a contemporary touch. The dining room staff welcome old regulars and first-time guests with the same attentive care.
Quality and freshness are the guiding principles. Fish, shellfish, and crustaceans come from the French coasts, sourced from small-scale fishermen. The menu follows the tides and seasons, showcasing the best of each delivery: Breton lobster, Belon oysters, line-caught sea bass. The hallmark is simplicity—preparations that let the product speak, with spices and herbs revealing the true nature of each ingredient, whether luxurious turbot or humble sardine.
The raw fish section is a signature: mullet tartare with yuzu kosho tapenade, langoustine slices with kizami wasabi, or sea bass with garlic toasts. Cooked dishes range from a St-Pierre with ginger and orange to sole meunière, and a langoustine “folie.” For lunch, the Menu de la Mer offers a curated three-course experience.
Le Duc’s dedication to exceptional seafood and its place in Parisian culinary history have earned it a Michelin recommendation. For over fifty years, this restaurant near the former workshops of César and Dali has remained a gastronomic rendezvous for anyone passionate about the best from the sea.
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