Cooking is the ultimate tie between humankind and nature's bounties. And cooking becomes meaningless without a healthy splash of personality.
Menus 89-129 EUR s.i. Carte 112-150 s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
First three weeks of August , January 1st, May 1st, July 14th, December 25th.
This historic restaurant in Place de la Madeleine has seen leading Chefs since the 18th-century. In succeeding Alain Senderens, Julien Dumas has carried on the tradition of accessible and democratised fine dining, constantly changing and striving for the ideal food-wine pairing. He serves a modern, inventive menu, open to exotic influences – his carpaccio of bream is inspired by Thai "Weeping Tiger" recipes and his Apicius duck (the signature dish created by Alain Senderens in 1970) now comes served with figs and liquorice. The restaurant boasts a unique Majorelle-designed décor, where the interplay of light and mirrors catches the reflections of the Église de la Madeleine.