Don Juan II

75016 PARIS

17.5/20
Prestige Restaurant

BOOK

3 PHOTOS

Chef Frédéric Anton

Cooking French | Gastronomic | specialty

Services Terrace

Price Indicative price per person (excl. drinks)

240€

Gault&Millau's review

17.5/20

Prestige Restaurant If we keep repeating that Frédéric Anton is the most Robuchonian of chefs, one day we'll have to free him from this paternity. Like the man whose chef he once was, Frédéric Anton follows his own unique and personal path, without ever regressing. Each year brings new technical feats and an ever-greater degree of perfectionism. How does he manage to make his famous crab and caviar pairing even more astonishing, even more perfect, even more bewitching (this year, the hint of curry was decisive), and yet prepared in a yacht's lazarette - admittedly very well appointed, but still? It's a real tour de force to pull off such a splendid meal for thirty or so passengers, who sometimes forget to admire the monuments of Paris as they cruise along the Seine for just over two hours, so enthralled are they by this unique sequence. After the stracciatella peas and shaved caviar, the asparagus and spring onion flan, the famous crab, here's the exquisite and velvety langoustine raviole and its fine gold leaf jelly, the poultry with yellow wine and morel mushrooms, which is classic in name only, so divine is this sauce. Gabin Bordelais, the chef placed there by Frédéric, can be both proud and grateful: every dinner on the Don Juan, right down to the chocolate soufflé with Iranian pistachio ice cream, is an achievement and an immense pleasure for cruise passengers. Only the cellar, a little rich and classic palace-style, could be improved, but there's plenty to liven up the evening. Impeccable service, brilliantly orchestrated by a perfectly distinguished chef de bord.