One chef by the oven in the kitchen, the other in the dining room looking after the customers. That’s the recipe for success adopted by Aux Deux Chefs.
A lovely neighbourhood restaurant, Aux Deux Chefs is located on rue Dabray, a stone’s throw from the Gare du Sud. But describing the place as just a spot for the locals would definitely be doing it a misjustice.
Making their own the saying of famous chef Paul Bocuse: “There is no good food if initially it is not done out of friendship for the person to whom it is intended”, the two young cooks at the helm of the restaurant, Jean-François and Vivian, both graduates from the Nice and Menton culinary schools, offer a gastronomic menu full of surprises, each more delightful than the last, in an atmosphere reminiscent of that of Lyon’s Bouchons.
The accent is put on seasonal and fresh products and if the dishes are all pretty traditional, they each come with a twist to excite even the more demanding palate.
Take, for instance, the Hamburger Nissart, made of beef, sun-dried tomatoes, black olives and pesto. Meanwhile, the fillet of duck breast is caramelized with honey and lavender, the cod loin is served with a rouille, a Provençal mayonnaise made of olive oil, and the sea bass is cooked with Parmesan cheese and pesto.
The prices are very reasonable, especially considering the quality of the cuisine. A “menu plaisir” that consists of an appetizer, an entrée, and a dessert costs just €25, while the dishes “à la carte” range from €13 to €22.
The two chefs want you to have an unforgettable experience so they are always happy to answer your questions and adapt, if necessary, the dishes to suit your needs or desires.
With the Libération district getting trendier by the minute, don’t wait any longer to try this gem…we have a feeling that this will soon be the Place To Be!
Restaurant Aux Deux Chefs
56, rue Dabray
Tel: +33 4 93 52 56 50
Open Monday to Saturday from 11:30am to 2pm and on Thursday, Friday and Saturday evenings from 7pm to 10pm.
All images courtesy Aux Deux Chefs
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