Etienne Dupuy
In the kitchenTrained at Georges Blanc, then alongside Yannick Alléno, with stints in the kitchens of Alinea in Chicago and Noma in Copenhagen. In every plate he shares his love of Brittany and his memories of travel.
Here, opposites
answer one another.
One table, two hands: Etienne in the kitchen, Mickaël front of house. A single menu written in chapters, with the seasons and the cravings of the moment.
The double impact
Letting opposites converse
Etienne's cooking plays on contrasts, textures and balance.
- Power & purity
- Bold flavours meeting produce of remarkable clarity.
- Technique & modesty
- The sharpest techniques in service of sometimes humble ingredients.
- Brittany & elsewhere
- Breton roots nourished by travels — from Chicago to Copenhagen.
- Rigour & ease
- Excellence on the plate, simplicity in the welcome.
Two hands, one service
Etienne & Mickaël
Mickaël Robinault
Front of houseHis lifelong partner. He runs the dining room with the same rigour as the kitchen — and the same wish to make every dinner a moment you take part in, never merely watch.
Chapter 0 — current
Prologue
Rather than a fixed menu, the restaurant imagines several worlds across the year. Here is the chapter of the moment.
“This story begins a little over ten years ago, in the Morbihan, with the meeting of two teenagers, Etienne and Mickaël…” Read the Prologue →
Allergens of the current chapter
- Cacahuète
- peanut, milk, molluscs
- Sardine bomb
- crustaceans, gluten, milk, egg, fish, soy
- Huître
- gluten, milk, egg, molluscs, soy
- Petit pois
- celery, tree nuts, milk
- Chou
- gluten, milk
- Chinchard
- peanut, crustaceans, milk, egg, fish, molluscs
- Porc
- celery, milk
- S'morse
- gluten, milk, egg
- Fraisier
- gluten, milk, egg
- Far
- gluten, milk, egg
The room
An open kitchen, in the heart of the 9th
An open kitchen onto the room, a counter, and on fine days windows thrown wide onto the street. Here, you are invited to take part in the meal rather than simply watch it.
A few steps from Sacré-Cœur and Anvers metro, Double Impact slips a fine-dining table into the living fabric of the 9th arrondissement.
An intimate room: 36 seats.
Practical
Book & find us
- Address
- 57 rue Claude Rodier, 75009 Paris
- Phone
- +33 6 99 80 45 87
- Hours
- Tuesday – Saturday · 7:00–9:30 pm
Closed Sunday & Monday · dinner only - @doubleimpact.paris
Gift
A Double Impact gift card
Give the experience: gift cards and vouchers to order online.
Press
In the press
- Le Chef Etienne Dupuy and Mickaël Robinault open Double Impact in Paris
- Paris ZigZag Double Impact, the new table where opposites meet
- Sortir à Paris Double Impact, the 9th arrondissement fine-dining spot we didn't see coming
- L'essentiel Double Impact, a new table to try in Montmartre
- L'Opinion 5 new tables making Paris buzz
Gallery
The restaurant in pictures
Frequently asked
Good to know
Where is Double Impact located?
Double Impact is at 57 rue Claude Rodier, in the 9th arrondissement of Paris, a few steps from Sacré-Cœur and Anvers metro.
What are the opening hours?
Open Tuesday to Saturday, evenings only, from 7:00 to 9:30 pm. Closed Sunday and Monday.
What menus and prices?
A single tasting menu that evolves in chapters: 5 courses at €75 and 7 courses at €95, with wine pairings (€45 and €55).
How do I book a table?
Bookings are made online via Zenchef, from the “Book” button on the site.
Is allergen information available?
Yes, the per-dish allergen list is available on the site, and the team is at your disposal when you book.
Can I buy a gift card?
Yes, gift cards and vouchers are available online from the “Gift” page.
Who are the chefs?
The duo Etienne Dupuy, in the kitchen, and Mickaël Robinault, front of house.