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Espadon - Ritz Paris

15 Place Vendôme, 75001 Paris, France
16.5/20
 Remarkable Restaurant
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© Joann Pai
© Jérôme Galland
© studio Pam
© studio Pam
© studio Pam
© studio Pam
© studio Pam
© Ritz Paris
© studio Pam
© Emanuela Cino
© studio Pam
© studio Pam
© Jérôme Galland
© studio Pam
14 PHOTOS
Location
Paris
Chef
Eugénie Béziat
Cooking
French | Gastronomic
Services
Access for people with disabilities, Accommodation, Private Parking, Terrace, Valet parking
Style
Elegant, Exceptional setting, Romantic
Budget (€)
Indicative price per person (excl. drinks)
190 to 320

Gault&Millau's review 2026

16,5/20
Remarkable Restaurant
What other establishment besides the Ritz could afford the luxury of challenging the criteria required to earn the “Palace” designation? Perhaps one or two, but hardly more. Legendary and steeped in history, the hotel founded by César Ritz was the first in the world to feature electricity on every floor and rooms with private bathrooms. Today, the legend remains intact, and while the rooms are obviously beyond the financial reach of ordinary mortals, one can nevertheless savor the charms of the place by joining—for dinner only—the thirty or so privileged guests who take their seats in the deep armchairs of the Espadon. At the helm, Eugénie Béziat demonstrates a true talent for balancing act, having to juggle the demands of an international clientele with inevitably diverse tastes and the obligations inherent to a restaurant of this caliber, where the ingredients can be nothing less than luxurious. The former chef at La Flibuste Martins (in Villeneuve-Loubet) handles the task with flying colors, offering several dishes of the very highest caliber: grilled oysters, oyster tartare with smoked sheep’s milk brousse and brède mafane is a model of balance, between the rich flavor of the lightly seared Tarbouriech oyster and the boldness of the brède mafane, which electrifies the dish, the pigeon, cooked to perfection, paired with red bell pepper and saffron, offers a noble reinterpretation of the classic, and while the John Dory that preceded it seemed somewhat subdued— due to a lovage and angelica sauce that was a bit too subtle, the meal concludes in style with desserts by Olivier Lainé—who served as François Perret’s sous chef for eight years—including a magnificent creation featuring dark chocolate and Iranian lemon. Service befitting a top-tier restaurant, of course, under the guidance of Florian Guilloteau, who also oversees a magnificent wine cellar—though at prices to match.

Map

Map — Espadon - Ritz Paris © OpenMapTiles © OpenStreetMap
15 Place Vendôme, 75001 Paris, France
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Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
  • SAT
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People
  • Eugénie Béziat
    Eugénie Béziat Chef
    Eugénie Béziat Eugénie Béziat Chef
  • Olivier Lainé
    Olivier Lainé Pastry Chef
    Olivier Lainé Olivier Lainé Pastry Chef
  • Florian Guilloteau
    Florian Guilloteau Head sommelier
    Florian Guilloteau Florian Guilloteau Head sommelier
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