Gordon Ramsay au Trianon

78000 VERSAILLES

15/20
Remarkable Restaurant

3 PHOTOS

Chef Gabriele Ravasio

Cooking Signature cuisine

Services Disabled access | Private Parking | Valet parking

Price Indicative price per person (excl. drinks)

169€ à 199€

Gault&Millau's review

15/20

Remarkable Restaurant Built in 1910 in a three-hectare park by the architect of the Plaza Athénée, the emblematic neoclassical building overlooks the aristocratic meadows where Marie-Antoinette's sheep grazed. In 2007, decorator Fiona Thompson set out to preserve the historic heritage while adding modernity, elegance and comfort. A string of salons, Murano chandeliers, high ceilings, bay windows, round tables adorned with Baccarat chandeliers: this room, which welcomed Sarah Bernhardt and Marcel Proust, offers something very special. Following in the footsteps of Simone Zanoni and Frédéric Larquemin, Italian chef Gabriele Ravasio is now the new Executive Chef of this legendary restaurant, overseen since 2008 by Gordon Ramsay. This chef, who has traveled extensively in London and South America, is guided by a wealth of experience and an unconditional love of produce. He skilfully defends an enlightened classic style while giving it a new lustre. This cuisine, which resists the plant-based trend, is available in two five-course and seven-course menus, which are full of little wonders, the very favorable impression made by the plate being slightly tempered by the indifference of a service that just does the job in an icy atmosphere. The meal gets off to a strong start with this ossau-iraty combined with potato, pear and black truffle. The venison tataki, served on a bed of trumpets of death and combined with quince, is worked in an Asian style with well-balanced spices and accompanied by an audacious pepper sauce, served deliberately cold. Wild turbot, fresh and cooked with great precision, is topped with finely sliced mushrooms, enhanced by a delicious cockle sauce. But the chef also knows how to work wonders with the "royal" mallard duck, served in two ways, with the fillet, more tender than elsewhere, wrapped in a cabbage leaf, escorted by a thigh ham with melting flesh and accompanied by Bordier butter flavored with mace. And what can we say about the powerful, aromatic meat jus prepared in the purest tradition? And there's no denying Eddie Benghanem's desserts, such as the millefeuille, a mousseline cream with two roasted vanillas, in which butter-flavored leaves are planted, while caramel adds to the flavors of this unbelievably gourmet end to a four-toque meal. The cellar, rich in great Burgundy estates, is home to a number of auteur wines. Any tips to know? Those who don't want to miss out on the final cart of petits fours should order a hot drink.