Awarded two Michelin stars, L’Orangerie provides a harmonious setting where nature and flavour seamlessly intertwine. Natural elements weave into the very fabric of the dining room, enhancing the refined aesthetic of the chef’s creations while infusing the space with a sense of continuous, mesmerizing evolution.

HOURS

Dinner
7:00 pm – 10:00 pm

Menus

DiscoveryTasting

Signature Dishes

  • Sea Bream on the Grill

    Vegetable Pasta, Spicy Juice

  • Gourmet Sea Urchin on white plate at Le Cinq
    Sea Urchin

    Egg Yolk Sparkles

  • Crispy Red Mullet

    Peppery Horseradish

  • Blue Lobster Nage in artistic white bowl
    Blue Lobster à La Nage

    Steamed Vegetables

  • Rocha Pear

    Chestnut Honey, Saffron Granola

Make your reservation. +33 (1) 4952 7224 Reserve A Table

The Team

Shot of Chef Alan Taudon setting a plate on a table for two

Alan Taudon

Chef
Alan Taudon’s unique creations are based on sustainable practices, favouring gourmet dishes centred around vegetables and seafood, deliberately eschewing meat. Using innovative cooking techniques, Alan’s cuisine pays homage to the essence of pure, uncomplicated flavours, where every dish embodies a delicate balance of lightness and rich, concentrated aromas. Bold, creative and inventive, Alan is a connoisseur of sauces who ingeniously reimagines the principles of classical French gastronomy with a contemporary twist, making sauces the cornerstone of his menu. Remarkably delicate yet surprisingly complex, every sauce subtly elevates his culinary compositions.

“Culinary craftsmanship is understanding how the land and the sea come together. Plants reflect the richness of the soil, while fish and seafood carry the flavour of the ocean. Each season brings its own colours, with every ingredient offering something unique. It’s this delicate balance that gives life to a vibrant, timeless cuisine, shaped by the hands of an artisan.”

Black and white portrait photo of Chef Michaël Bartocetti in uniform

Michael Bartocetti

Executive Pastry Chef
Talented and creative, Michael Bartocetti is above all a committed and responsible pastry chef. He carefully chooses his suppliers, favouring small farms that promote sustainable and responsible agriculture. He experiments with innovative flavours and techniques, resulting in perfectly prepared creations. 

“Raw ingredients provide me with inspiration. I use top-quality produce, bringing out ingredients’ natural tastes and aromas to obtain delicate and harmonious flavours.” 

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