At the helm of Le Duc, a Parisian institution founded in 1967 by his father Jean, Chef Dominique Minchelli continues to uphold the family’s legacy of showcasing the finest seafood. Under his leadership, the restaurant has become renowned for its dedication to freshness and simplicity, offering dishes like the classic bar tartare and the innovative langoustines with shiso and sea urchin cream. Minchelli’s approach combines tradition with modernity, ensuring that each plate reflects the essence of the sea.
Beyond the kitchen, Minchelli emphasizes a dining experience that is both elegant and welcoming, aiming to make guests feel at home while enjoying exceptional cuisine. His commitment to excellence has solidified Le Duc’s reputation as a must-visit destination for seafood enthusiasts in Paris.