Espadon - Ritz Paris

15 Place Vendôme, 75001 Paris, France
16.5/20
 Remarkable Restaurant
SHARE SHARE
BOOK
© Joann Pai
© Jérôme Galland
© studio Pam
14 PHOTOS
Chef
Eugénie Béziat
Cooking
French | Gastronomic
Services
Access for people with disabilities | Accommodation | Private Parking | Terrace | Valet parking
Style
Elegant | Exceptional setting | Romantic
Budget (€)
Indicative price per person (excl. drinks)
190 to 320

Gault&Millau's review 2026

What other establishment besides the Ritz could afford the luxury of challenging the criteria required to earn the “Palace” designation? One or two, perhaps, but hardly more. Legendary and steeped in history, the hotel founded by César Ritz was the first in the world to have electricity on every floor and rooms with private bathrooms. Today, the legend remains intact, and while the rooms are obviously beyond the financial reach of ordinary mortals, one can nonetheless savor the charms of the place by joining—for dinner only—the thirty or so privileged guests seated in the deep armchairs of the Espadon. At the helm, Eugénie Béziat demonstrates a true talent for balancing act, having to juggle the demands of an international clientele with inevitably diverse tastes and the obligations inherent to a restaurant of this caliber, where the ingredients can only be luxurious. The former chef of La Flibuste (in Villeneuve-Loubet) handles the task with ease, offering several dishes of the very highest caliber: grilled oysters, oyster tartare, smoked sheep’s milk brousse, and brède mafane is a model of balance, between the rich flavor of the lightly seared Tarbouriech oyster and the boldness of the brède mafane, which electrifies the dish; the pigeon, cooked to perfection, paired with red bell pepper and saffron, offers a noble reinterpretation of the classic, and while the John Dory that preceded it seemed somewhat subdued—due to a lovage and angelica sauce that was a bit too subtle— the sequence concludes in style with desserts by Olivier Lainé (former pastry chef at the Ritz-Escoffier School), notably featuring a magnificent creation centered on dark chocolate and Iranian lemon. Service worthy of a top-tier establishment, of course, under the guidance of Camille Bouabdallah, with a magnificent wine cellar expertly explained by the excellent Florian Guilloteau.

Map

Map — Espadon - Ritz Paris © OpenMapTiles © OpenStreetMap
Navigate To
Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
  • SAT
  • SUN
People
  • Eugénie Béziat
    Eugénie Béziat Chef
    Eugénie Béziat Eugénie Béziat Chef
  • Olivier Lainé
    Olivier Lainé Pastry Chef
    Olivier Lainé Olivier Lainé Pastry Chef
  • Camille Bouabdallah
    Camille Bouabdallah Chef de service
    Camille Bouabdallah Camille Bouabdallah Chef de service
  • Florian Guilloteau
    Florian Guilloteau Head sommelier
    Florian Guilloteau Florian Guilloteau Head sommelier
Back to list
Back to top