Brasserie Dubillot

The BD’s Premises

The Brasserie Bellanger established the foundations of our ambition. Quickly, we felt that we need more than one brasserie to honor our terroir, good french food, and all this imposing French heritage that we pride ourselves on representing. With the Brasserie Dubillot, We wish again to take advantage of l’art de vivre of the French and to defend even more creative french cooking.

So, we began to search for a second spot. We wanted, like Bellanger, a popular area, a neighborhood riche with diversity. That’s how we stumbled upon, 222 Rue Saint-Denis, in the heart of the Sentier district, a little Paris in Paris, the best of the best which perfectly combined our desire to settle both in the heart of Paname and in a neighborhood with an attractive dynamic.

In the kitchen, we continue to do what we do best, which is 100% homemade and of season. But we scrambled to find a double dose of good products. At Bellanger, We currently work with 12 direct distilleries. At the Dubillot scale, we doubled that with no less than thirty names that will fill our bar carts with digestifs. Then we added 20 bottles to our large selection of wines from harvesting vineyards. We make our artisans grow also, by staying loyal and ordering more products from them.

Dubillot’s cuisine is more elaborate: in addition to the traditional typical brasserie dishes, one eats resolutely more noble pieces like gargantuan game resulting from French hunting, generous Bresse AOP poultry or colossal beef ribs de Salers, all to share.

Who says new restaurants, new recruits? Before recruiting, we increased internally. Here we have and we will always return to meritocracy: the people who will manage Dubillot are the same ones who arrived a year or two earlier at the Brasserie Bellanger. For the rest, we have continued – and we still continue – to prefer real enthusiasts to seasonal positions.

Restaurant menus

Papi Dubillot

After grandma Bellanger, Papi Dubillot. The inspiration of Nouvelle Garde and our brasseries, we owe it to sacred historical figures. Papi Dubillot, Victor’s grandfather, was a wine merchant. For him, a good meal is inseparable from a good bottle. With this precious heritage in our past, we have expanded the Dubillot wine list so as to make it, in addition to a brasserie of madness, a veritable wine cellar bursting with labels all more crazy one than the other.