Restaurant Tosca - Hôtel Splendide Royal Paris

Rating: 14.5
Author: Gault&Millau

75008 PARIS

14.5/20
Chef's Restaurant

BOOK

5 PHOTOS

Chef: Paolo Ambrogio
Cooking: Italian
Services: Access for people with disabilities
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

49 to 120

Gault&Millau's review 2026

Allegro! Chefs follow one another in a marked tempo, without ever contradicting the Italian and qualitative positioning of this pleasant table in a small upmarket hotel. Since autumn 2024, Paolo Ambrogio has been in charge. While the ground-floor façade has the air of a provincial inn, with its overhang, small-paned windows and dominant green, the interior is singularly elegant and comfortable. The atmosphere is relaxed, sometimes vibrant, sometimes more muted. Service is attentive, warmly natural and precise. Led by a discerning and convincing sommelier, the front-of-house team is a real asset. The transalpine journey begins with freshly shelled langoustines served in their virginity. Combined with a creamy burrata and lightly crunchy chicory leaves, this "simple" starter is a pleasure to savor. To follow, the pasta (fettuccine) is cooked "just like over there", coated in a beurre blanc of perfect texture and seductive flavor. Poutargue and caviar provide the necessary punctuation. As for the meat dish - guinea fowl, cabbage leaf and celeriac - it's easy to imagine it laid out on a Sunday lunchtime family table for a joyful gourmet sharing. A deceptively rustic dish that's sure to please. An original dessert based on a carrot-cinnamon cake, in which fruit and vegetables are combined without fail. A pretty polyphony of flavors, with relative sweetness, slight bitterness and restrained acidity. The sweetness of the namelaka cream with celery is perfectly matched by the freshness of the cucumber-kiwi sorbet. Excellent Italian wine list.