Italian Damigiana

Damigiana, which could be translated as Dame Jeanne, is an Italian bistronomic restaurant that offers a creative, refined and affordable menu. This restaurant is located 9 minutes walk from the Relais du Louvre. This short walk will give you the opportunity to pass by the Bourse de Commerce Pinault Collection which you should not miss (read our article).

Damigiana is run by Laure and her brother Bastien who already work at Au Meriggio in the 9th arrondissement. Damigiana is not a new address but the article by Gilles Pudloswki, a well-known French food critic, made our mouths water.

The menu offers a choice of starters from 15 to 20€ and main dishes from 17 to 27€. (see the menu). For lunch only, they offer a rather refined menu is offered at 24€ for two courses and 29€ for a starter, a main course and a dessert.

We regretted however the lack of renewal of the menu with products that are not always in season and the price of wine by the glass, not specified in the menu and not always announced at the time of the order. This remark aside, we had a good time and we highly recommend this address.

We start with a perfect egg with tagliatelle of leeks. By consulting Wikipedia we learn that “The perfect egg is an egg cooked in its shell at a low temperature, in water at 64°C, so that the white and the yolk cook as close as possible to their coagulation temperature and reach the same soft consistency”. The “big brother Wiki” goes on to mention that this cooking technique has been developed in Japan for a thousand years with “onsen tamago”, cooked in hot springs.

The dish is spiced up with fried pancetta, cut into small pieces, and flavored with parsley and chives. This interpretation of the egg is both sweet and crunchy in the mouth.

We continue with a sea bass with risotto and mussel cream.

The dish is beautifully presented. The mussels are fresh and their cream gives an iodized and slightly sweet note. The fillet of sea bass (farmed, price obliges) is however quite honest.  Well done and convincing.

Finally, we close the ball with a tiramisu revisited.

The device is a very fresh shortbread pastry, gratinated on the bottom, softer on the surface, followed by a very perfumed vanilla cream, then by a mousse a little too abundant and insipid, covered with cocoa. The whole is however successful but apparently not as good as the version “This is not a Tiramisu” which had seduced Gilles Pudlowski.

All this is washed down with a glass of white wine from the excellent Largiller. Good memory of this delicious lunch moment. We will come back to it.

Damigiana
Monday to Saturday from 12:00 to 14:00 and from 19:00 to 22:30
http://damigiana-paris.com/
58 rue Jean Jacques Rousseau – 75001 Paris