Hand-cut langoustine tartare dressed minimally to showcase the shellfish's sweet, delicate flavor. A signature starter that appears on most dinner tables. Reviewers emphasize the quality of the langoustine—only the freshest specimens are selected from daily market purchases.
Tips from diners
The tartare is best served as your first course. The freshness of the langoustine is the entire point—order it at the start of your meal.
A whole Dover sole (or day's catch equivalent) filleted tableside and finished with noisette butter and fresh lemon. The flesh should be delicate and sweet. Le Duc's version is benchmark—the butter is hot, the lemon bright, and the fish perfectly cooked through.
A whole roasted sea bass brushed with olive oil and aromatics. The skin crisps while the flesh stays moist. Reviews note the importance of respecting the fish's natural flavor—Le Duc does this better than most by keeping accompaniments simple: just seasonal vegetables and pan drippings.
The house's raw bar selection varies by day but typically includes 4–6 types of oysters, langoustines, clams, sea urchins, and other treasures. The plateau is arranged on crushed ice and designed for sharing. Quality varies only based on what the morning market offered, which at Le Duc is consistently top-tier.
Tips from diners
The plateau is only available if you reserve in advance—the kitchen needs time to source the day's best oysters and shellfish.
A prized white fish with delicate, sweet flesh grilled until the skin is charred but the inside remains tender. Saint-Pierre is harder to source than sole but worth the premium price. Reviewers specifically praise Le Duc for sourcing consistently quality specimens.
A Paris institution for fine seafood in the 14th arrondissement, Le Duc has served fish and shellfish for nearly 60 years with an interior designed to evoke a yacht's wooden elegance. The menu changes daily based on what arrives at the market. Sole meunière and raw tartares are signatures, though reservations are essential—tables fill weeks in advance.
Book 2–4 weeks ahead if possible. This is not a walk-in restaurant—tables are reserved weeks in advance.
The menu changes daily based on the market catch. Ask the server what arrived fresh this morning—they'll steer you to the best options.
Mention celebrations when booking. The staff are warm and will enhance the experience without overselling it.
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