Double Impact, the new fine dining restaurant in the 9th arrondissement

07.07.2026

While gourmet dining spots can be rare in the 9th arrondissement, Double Impact is set to leave an indelible mark. Located near the chic Avenue Trudaine, this new venue is already establishing itself as a must-visit, boasting raw decor and sharp, sophisticated plates. Behind the stoves, Chef Étienne Dupuy—trained by culinary legends Georges Blanc and Yannick Alléno—serves up a cuisine rooted in contrast. Meanwhile, in the dining room, his partner and co-owner Mickaël Robinault orchestrates the experience with millimetric elegance. The result? A dining experience designed as a true sensory journey, where every single detail tells a story.

A Raw Space for Multiple Experiences

With its cozy atmosphere, soft lighting, dark walls, and raw wood seating, Double Impact feels like an intimate bubble away from the hustle and bustle of the 9th arrondissement. The table layout offers several possibilities: a wooden guest table perfect for group dining, a sleek stainless steel counter where you can watch the kitchen team at work, or marble tables ideal for a romantic date night. The restaurant's goal? Moving away from traditional seasonal menus to adopt a more sensory approach—a narrative told in "chapters," designed as standalone culinary creations that evolve year-round with the seasons. To celebrate the restaurant's opening, we experienced their very first chapter: L’Odyssée (The Odyssey).

A Menu of Contrasts

At the table, two Mediterranean-inspired tasting menus are available: L’Escale (5 courses, €75) or La Traversée (7 courses, €95). The culinary journey begins with a crispy bite topped with a pistachio, parsley, and rose emulsion, served alongside a fresh tomato salad and accompanied by a Greek brioche stuffed with tomatoes, olives, and cucumber—a clever take on the classic Greek salad. We move on to a reinvented mussels and fries dish, elevated by a delicate ras-el-hanout seasoning that adds warmth and depth. This is followed by the first main course: the "Chimera," featuring lamb tripe and eggplant caviar.

Our personal favorite: the lacquered octopus cooked Japanese BBQ-style, served with peppers and a smooth peanut praline that perfectly balances the flavors. Served with lentils and a celery sauce, the monkfish beautifully rounds out the savory dishes. The tasting experience ends with two heavenly desserts: fresh and roasted figs served with vanilla whipped cream and a red berry salad, as well as portokalopita, a traditional Greek orange cake. A genuine surprise from start to finish.