Pur' - Jean-François Rouquette - Park Hyatt Paris-Vendôme

75002 PARIS
17.5/20
 Prestige Restaurant
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© William Jess Laird
© William Jess Laird
© William Jess Laird
8 PHOTOS
Chef
Jean-François Rouquette
Cooking
French | Gastronomic | Signature cuisine
Services
Access for people with disabilities | Accomodation | Private Parking | Valet parking
Style
Elegant | Romantic | With family
Price Indicative price per person (excl. drinks)
260 € to 510 €

Gault&Millau's review

17.5/20
Prestige Restaurant Some chefs are said to be gourmet, but refined. Others are said to be refined but gourmet. Jean-François Rouquette's cuisine is both refined and gourmet, without distinction or opposition. Just taste, at the start of the meal, his periwinkle shrimp razor clams in subtle crumbs with tomato and wild garlic fermentation; or these two asparagus delights, the first on crisp greens, tarragon pannacotta with sorrel ice cream, the second in the earthy suavity of white, in strips or jellied with their raw cream and caviar water. Here's a chef who knows how to take a step back and offer, in a palatial setting - entirely revised in the right direction, warm and still a little masculine in a gentlemen's club atmosphere - a high-flying moment, with dishes as exciting as they are personal, such as the very chic sea urchin crab physalis butternut emulsion, which combines sweetness, acidity and iodine pleasure, or, in the same vein, the abalone with old mirin beard juice seaweed flan matelote with pike roe, a dish rich in inspiration and perfectly executed. Childhood memories include the "pain aux morilles" (morel mushroom bread) his mother used to make with mushrooms picked in the woods of Aveyron, at the heart of an exciting variation on morel mushrooms, sabayon with walnuts and peas steamed in galanga. You'll need to stay focused for Naraé Kim's desserts: our Pâtissière de l'année 2024 appeared to be in top form with her composition of strawberry-black lemon-fennel ice cream and, above all, a marvel of pear comice and nashi, truffle and white chocolate. Faultless service, precise and inspired, with a personal touch, a palatial wine cellar, complete in every way, obviously not cheap, but with a wide budget range enabling us to plan ahead, and no less than thirty wines by the glass, including a prestige selection at Coravin.
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Address 5 Rue de la Paix
75002 Paris
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People
  • Jean-François Rouquette
    Jean-François Rouquette Chef
    Jean-François Rouquette Jean-François Rouquette Chef
  • Narae Kim
    Narae Kim Pastry Chef
    Narae Kim Narae Kim Pastry Chef
  • Nicolas De Saint Priest
    Nicolas De Saint Priest Chef de service
    Nicolas De Saint Priest Nicolas De Saint Priest Chef de service
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    Holly Schwartz-Coignat Head sommelier
    Created with Fabric.js 5.2.4 Holly Schwartz-Coignat Head sommelier