- Tuesday – Saturday 7:00 pm – 10:00 pm
- LINE-FISHED SEA BASS
Caviar and buttermilk from our Chef's childhood
- Spaghetti Gratin
With truffle, ham and artichokes
- Foie Gras Like a Pebble
Poached in iodized vinegar broth
- DUBLIN BAY PRAWNS
With warm mayonnaise and buckwheat pancakes
Christian Le SquerExecutive Chef
"We use the French culinary heritage as a base and bring it up to date. It’s a long process, like craftsman’s work. It’s the pure essence of luxury."
Eric BeaumardRestaurant Director
“Sommellerie’ is not only my job but also my passion. I love travelling throughout French vineyards, meeting the wine producers and discovering and tasting new treasures.”
Michael BartocettiExecutive Pastry Chef
“Raw ingredients provide me with inspiration. I use top quality produce, bringing out ingredients’ natural tastes and aromas to obtain delicate and harmonious flavours.”
Guillaume CabrolHead Baker
“Attentive to the right taste, I pay particular attention to the ingredients, working closely with small producers and farms with a sustainable approach.”
More Dining Options
In-Room DiningWhether you’re craving a Parisian breakfast, a light lunch or a romantic dinner with a rare wine, our in-room dining service delivers a gourmet experience to your room or suite, 24 hours a day.
Le GeorgeWith its vibrant, chic and contemporary atmosphere, Le George offers the perfect spot to discover the modern Mediterranean-style cuisine crafted by Michelin-distinguished Chef Simone Zanoni – a convivial experience that promotes local sourcing and a sustainable vision of tomorrow’s gastronomy.
La GalerieWelcome to the heart of the Hotel, our all-day dining lounge adorned with 19th-century art – the perfect spot to have breakfast and savour a post-shopping tea with sweet creations crafted by Chef Michael Bartocetti or to discover the most famous French dishes with a modern twist by Michelin-starred Chef Alan Taudon.
L’OrangerieAwarded one Michelin star, L’Orangerie offers a new culinary experience served in a luminous setting. The cuisine is light, balanced and innovative, with an emphasis on plant- and fish-based dishes, as well as dairy. The restaurant’s culinary offerings are a nod to the future of dining.