On the ground floor of a sumptuous Haussmann-style hotel, the Robuchon brand continues to make an impression. And, true to the principles of the “Chef of the Century,” it excels at showcasing French cuisine. The tasting menu lets you sample all its highlights (foie gras, asparagus with sorrel, langoustine en papillote with basil, artichoke-stuffed macaroni…), while an even more prestigious full-course menu caters to adults. Foie gras ravioli in chicken broth, lamb chops with eggplant and bell pepper sauce, or the tournedos with pomme Anna and Choron sauce will transport you to this exquisite world of bourgeois elegance.
Axel Manes Chef
