Dame Nation, the affordable neighbourhood restaurant in the 11th arrondissement

A good restaurant at a good price, that's what awaits us in the 11th arrondissement of Paris at this neighborhood bistro where the right atmosphere reigns. From its discreet location a stone's throw from the Place de la Nation, the Dame Nation restaurant invites you to enjoy a gourmet moment in the company of friends and family. The watchwords here are conviviality and simplicity. You can sit back and savor seasonal cuisine that honors natural flavors, all at an affordable price: for lunch, the starter+main course+dessert menu costs €20, while starter+main course or main course+dessert menus cost €17. Finally, a dish on its own costs 13€.

In the evenings, the range of dishes is broader, and prices are higher, but this progression goes hand in hand with more elaborate recipes and nobler products. Prices range from €5 to €12 for starters, €19 to €30 for main courses and €9 to €10 for desserts. But for lunch or dinner, you can be sure of getting your money's worth. It's worth noting that Dame Nation changes its menu very frequently, favoring ultra-seasonality while guaranteeing cuisine concocted from the freshest produce. To accompany its dishes, the restaurant offers natural wines and passionate advice: we urge you to let yourself be carried away by the spirit of discovery and let yourself be guided by their care to discover the nuggets of their wine cellar. Another highlight of the restaurant is the range of non-alcoholic beverages on offer, including an alcohol-free IPA beer.

That evening, a spring breeze blew across the menu. Settled on the terrace to enjoy the last rays of sunshine of the day, the mild weather inspired us. The call of vacation and the seaside was heard in the trout rillettes from 76 (Seine Maritime) accompanied by preserved lemon. The freshness of the fish and its iodized notes made themselves felt, giving us the sea air we were looking for. The choice of preserved lemon also added a touch of acidity and roundness.

On the earth side, the zucchini flower fritters were our favorite, with a crisp texture that allowed the plant to melt without distorting it. The whole thing rested on a bed of lemony tapenade to awaken the taste buds. A simple plate, without being simplistic, designed to highlight the good taste of nature with sobriety.

We also couldn't resist one of the Parisians' guilty pleasures, the traditional oeuf mayo revisited by Dame Nation. The eggs are generously topped with a salty mayonnaise, a peanut-based condiment with slivers sprinkled over the top, adding crunch to this risette garnished with baby sprouts.

• To be read
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Beware of biting off more than you can chew at Dame Nation, as the proportions are generous. If you're not a big eater, we suggest you opt for either two starters or one main course. The ever-changing menu may surprise you as you visit, with recipes inspired by both foreign and French gastronomy, the common thread remaining naturalness. We still remember a lunch in autumn when, on the recommendation of a guest leaving the table, we fell for a lamb and prune tagine, a well-mastered recipe with melting, almost candied lamb perfumed with the spices so dear to Maghrebian gastronomy, including cinnamon.

That evening, however, at the dawn of summer, the tagine was not among the dishes. So we set our sights on the trio of good-sized Normandy beef comesquis. The meat mixed with the potato reveals all its flavor, and these croquettes are accompanied by a surprising carrot purée, with vanilla accents, making the whole a comforting dish with a childhood perfume, reminding us of traditional, family-style cooking.

The second course, however, is no match for the beef cromesquis. If you opt for the smoked ricotta ravioli with Poitou green asparagus and roasted seeds, you'll discover a plate full of character and pep, aimed at gourmets in search of assertive flavors. Two plates that are equal in inventiveness and gourmandise, yet diametrically opposed: an indication that Dame Nation knows how to vary pleasures.

For dessert, the meal ended lightly with a plate of strawberries, accompanied by homemade strawberry ice cream and shortbread. Fruity, frosty and fresh, but not overly sweet, it was the final note of sweetness we needed, and a good way to end a dinner during which the taste of nature was honored from A to Z.