Au Doux Raisin

Why go there?

To relive Paris in the fifties, at the wine bar Au Doux Raisin, at a stone's throw from the Pantheon.

For Charles, a good-humoured young man of Burgundy, for whom nothing is worth a glass of wine shared on a counter.

For his all-consuming passion for Audiard's movies.

For Au Doux Raisin's boards of cooked pork meat and cheeses that you nibble over and over again.

For the two specialities of its winelist : Bourgognes and organic vintages. For its old-fashioned cocktails, such as the Dubonnet, the Gentiane or the Chartreuse.

With who?

"A movie-goer who, just like the boss, is fan of Audiard's cult film ""Un Singe en hiver""."

The regulars

Good-food lovers.

Must-Eat dishes

Foie gras and fig chutney ; snails of Burgundy ; confit of duck , cep ice-cream and potatoes ; the speciality Norman Gratin (potatoes, bacon, ham, mushrooms and camembert cheese) ; or to nibble, a board Doux raison, made up of comté and bleu cheeses, summer sausage and ham ; and for dessert, a rum baba.

The wines

The RN13, an organic wine from Herault region.

Best tables

Rush to the banquettes ; or more unusual, have a seat at one of the two barrel tables, either on the dining-room or on the terrace.