Don Juan II

Rating: 17
Author: Gault&Millau

75016 PARIS

17/20
Prestige Restaurant

BOOK

3 PHOTOS

Chef: Frédéric Anton
Cooking: French | Gastronomic | Signature cuisine
Services: Terrace
Style: Exceptional setting | Romantic

Budget (€)

Indicative price per person (excl. drinks)

250

Gault&Millau's review 2026

Four toques on a boat, isn't that reasonable? Well, let's be unreasonable: if this level is indeed dedicated to an exceptional moment and an exceptional dish, then we're totally in line with our values in awarding such a prize to what is exactly a unique restaurant. There are plenty of boats that show you the sights of Paris from one bridge to the next, just as there are plenty of excellent, immobile Parisian restaurants. On the other hand, plunging a spoonful of silky royal onion with osciètre caviar and sorrel emulsion, as you round the Île Saint-Louis, and finishing the last mouthful under the Pont Marie, is a real aesthete's pleasure, offered only by this luxurious yacht gliding over the waves in sovereign calm, cradled by the total comfort of this floating table and impeccable staff led by Laetitia Ménard. As for the food, designed by our Chef of the Year Frédéric Anton and prepared live on board by chef Gabin Bordelais, it's quite simply at the very top of what can be done in the special conditions of a ship's lazarette, even if it's the best equipped in the world: beautiful (and new) treatment of crab cake with cinnamon apple emulsion, charming langoustine raviole, another classic revisited, parmesan cream with gold leaf jelly, which we taste with delight in front of the Musée d'Orsay, before the magnificent pigeon, jus gras and girolles, and the highly addictive hot chocolate soufflé with Iranian pistachio ice cream. Dinner lasts as long as the cruise, a little over two hours to see a succession of rare dishes and the most beautiful city in the world. The wine cellar is rather short and consensual by necessity, with sure values and a few fine bottles in the hold.