Sichuan cuisine is among the most renowned in China. Its spicy taste and spicy flavors give it a distinctive character, much appreciated by lovers of strong taste sensations, and which also proves to be a novel and surprising experience for the novice. At Restaurant Dao, renowned Chef Liu Gaojin prepares a selection of traditional Szechuan dishes: Yu Feng La Zi Ji: fried young boneless free-range chicken leg sautéed with dried Szechuan chili pepper; Ma Po Dou Fu: tofu, minced beef with Szechuan pâté; or Ye Shan Jiao Tu: boneless rabbit leg sautéed with fresh green and red chili pepper, dishes that are highly representative of the region while adapting to the demands of those unfamiliar with chili notes. The à la carte menu (starters and dishes to share) and the lunchtime specials, which include complimentary rice, have won over a 70% Chinese clientele who also appreciate the soberly elegant surroundings. Located 10 minutes from the Jardin des Plantes, this address combines culinary experience and gourmet tasting off the beaten track. A place to follow on Instagram: @dao.resto
