Dune: the new solar table by Youssef Gastli


In the rue des Jeûneurs , more foodie than ever, this pretty restaurant awakens appetites in search of Mediterranean flavors. At the helm of Dune , chef Youssef Gastli , already at the head of Plume in the 7th arrondissement , honors his native Tunisia with a mix of wildly seductive recipes.

seaside atmosphere

In a luminous combination of blond colors that flood the walls and furniture, Dune has a radiant face! Wood, straw and bamboo cane light up this white setting, without forgetting a nod to Tunisian craftsmanship: pottery and terracotta crockery straight from Nabeul, pretty fresco of palm trees and birds. And to settle in, benches covered all over with ultra-soft cushions , super comfortable. We are fine.

“I am a free electron”

Born in Tunis and arriving in France at the age of 20, Youssef Gastli trained at the Paul Bocuse Institute in Lyon . In the process, he goes on to experience in the big houses: Le Meurice with Yannick Alléno , Lucas Carton with Jérôme Banctel and at Sensing alongside Guy Martin . In 2016, he went solo and opened Plume , his first gourmet restaurant in the 7th... before moving to the right bank!

A mixed and comforting cuisine

At lunch, the menu offers small vitamin and consoling dishes with flavors of the South: velouté of squash and ricotta ravioli with herbs , beet hummus , fatouch and pomegranate , shoulder of lamb with spices , roasted eggplant babaganoush , poached pear hibiscus , sesame … (starter, main course, dessert €32, starter/main course, €27).

But it's in the evening that Dune comes into its own and is savored intensely by using more daring and truly exotic recipes. The chef teases the sea with a delicious iodized tajine flavored with fennel and orange blossom (€38), surprises with a fish shawarma (€12), takes us by the feelings with his yellow poultry pitza , spices and tahini (€14) and its eggplant kofta burger (€15)...

And offers us the capital pleasure with its lamb à la gargoulette , cooked in terracotta pots, garnished with herbs and homemade harissa (€55). A little sweet craving to finish? The pistachio cream with fresh fig does the job and ensures lightness (€9). For thirst, the South again, with a choice of vineyards located less than a hundred kilometers from the coast.

Special mention for the Tunisian olive oil placed on the table, an intensely scented cuvée that makes you happy with a simple piece of homemade focaccia .

Open Tuesday to Friday for lunch and dinner, Saturday evening only.

Also discover Omar dhiab's highly anticipated first restaurant and the most awaited new tables of chefs of the year.

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