In the heart of Paris's 1st arrondissement, at the Hôtel Le Burgundy, Chef Anthony Denon has created a restaurant full of character where it's a pleasure to be. Together with his pastry chef Léandre Vivier, he offers an aesthetic, plant-based cuisine that's both contemporary and healthy. Thanks to its zero-waste initiatives, Le Baudelaire has been awarded the Ecotable label. Above all, it offers a moment out of time, a feast for the taste buds in an elegant, refined setting.


A walk through taste

For lunch or dinner, on a 4 or 6-course menu or à la carte, Chef Anthony Denon takes you on a gastronomic tour. After an escapade "In the forest" with a subtle combination of crunchy chestnut and button mushroom, head for the "Sea" with a turbot accompanied by honey-roasted parsnips and chestnut, in the spirit of the season. Continue your journey with an "Autumn Harvest" dessert of quince and beer ice cream.  Of course, the Chef also suggests other equally gourmet itineraries...


Plants at the heart of the kitchen

The presentation of the Chef's dishes is far from symbolic. Instead of starting with a fish or a piece of meat, Anthony Denon takes inspiration from a vegetable to compose a perfectly balanced dish. Beet from Herblay invites pigeon from Pornic, eggplant from Rolland Rigault calls for pollack... And in Le Baudelaire's cellar, you'll find something to sublimate each of these dishes.

With its large picture windows overlooking the patio, its Art Deco decor and its creative, inspired menu, Le Baudelaire is a privileged address in the heart of the 1st arrondissement. Make the most of your stay at Hôtel Le Burgundy to discover it.


Photo: Emilie Franzo

Le Burgundy Paris, a 5-star hotel that combines the excellence and discretion of its service, with the contemporary atmosphere of its eclectic decor.