Plaza Athénée

75008 PARIS
16.5/20
 Remarkable Restaurant
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5 PHOTOS
Cooking
French | Gastronomic | Signature cuisine
Services
Access for people with disabilities | Accomodation | Valet parking
Style
Elegant | Romantic

Gault&Millau's review

16.5/20
Remarkable Restaurant That's Plaza! Chic, luxurious, exclusive. It's not all glitz and glamour, but Swiss watchmaking and precision engineering. So much so that the teams in place, like the brand itself, appear stronger than the name on the poster. It's also the talent of Denis Courtiade, the restaurant's director, 25 years with the Plaza, to federate, to transmit the right values, to verify and validate the codes of the grande école. In this sumptuous dining room, like the nave of a cathedral, everything must be palatial, and the ceremony is a success in every respect. The sharp, enticing appetizers, like this marvelous red and green chickpea, red currant and yoghurt, herald the great potential of the cuisine of chef Anthony di Prospero, who spent ten years at the George V, with Christian Le Squer, then Alan Taudon at the Orangerie. This is followed by a big palace starter, brioche Marie-Antoinette - a nod to Versailles - stuffed with sea urchin and topped with a voluminous dome of Casparian caviar, large langoustines, finished in the dining room with a broth and lemon marinade, coraillée mayonnaise and raviole served separately with its coraillée emulsion. The beauty and technicality of the dishes has once again become an absolute constant, as demonstrated by the sea bass with green beans on a powerful, brilliant gevrey-chambertin sauce, and when pastry chef Kévin Temème takes over for the "Grand Dessert", again to dazzle with remarkable creations featuring rhubarb, apricot beeswax pollen, strawberry in a regressive interpretation of strawberry tart, and Chambord chocolate with raspberry confit. Suffice it to say, the four toques have been there lately, and plenty of them, with this fiery team, but to be on the safe side, we'll wait for confirmation in the coming months to render what must be the norm here. A precise and extensive cellar, targeting the best vintages from the great houses, forged by the indefatigable Laurent Roucayrol and commented on with talent and mastery by a young sommelier we'll be talking about again, Enzo Ferrantin.
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Address 25 Avenue Montaigne
75008 Paris
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  • Created with Fabric.js 5.2.4
    Elisabeth Hot Pastry Chef
    Created with Fabric.js 5.2.4 Elisabeth Hot Pastry Chef
  • Created with Fabric.js 5.2.4
    Angelo Musa Pastry Chef
    Created with Fabric.js 5.2.4 Angelo Musa Pastry Chef
  • Denis Courtiade
    Denis Courtiade Chef de service
    Denis Courtiade Denis Courtiade Chef de service
  • Created with Fabric.js 5.2.4
    Laurent Roucayrol Head sommelier
    Created with Fabric.js 5.2.4 Laurent Roucayrol Head sommelier
  • Created with Fabric.js 5.2.4
    Enzo Ferrantin Sommelier
    Created with Fabric.js 5.2.4 Enzo Ferrantin Sommelier