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Le Baudelaire Restaurant

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Since 2011, Le Baudelaire has been awarded one Michelin star and welcomes both hotel guests and gastronomes each evening. Executive Chef Mylo Levin and his team craft a sustainable and indulgent cuisine, elevating seasonal produce with precision and elegance.

Three-, five- or seven-course menus invite diners on a unique culinary journey, inspired by the season and the moment.

Tuesday to Saturday, from 7pm to 9pm

Closed during the festive period on December 23rd, 24th, 25th & January 1st

Elegant and chic attire required.

Four-legged companions are not allowed in the restaurant.

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Tuesday to Saturday, 7pm to 9pm Sustainable gastronomy

Executive Chef Mylo Levin’s cuisine is defined by generosity, simplicity and mastery. Through bold yet balanced combinations, he elevates each product while honoring its authenticity. Every plate reflects his commitment to a responsible and coherent gastronomy.

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Intimate atmosphere

Bathed in natural light and opening onto a leafy patio, Le Baudelaire offers a setting both refined and welcoming. An ideal backdrop for a Michelin-starred dinner, whether in the hushed atmosphere of the dining room or surrounded by greenery when the season allows.

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December 31, 2025 New Year's Eve

Celebrate New Year’s Eve in the refined, intimate setting of Le Baudelaire, the Michelin-starred restaurant of Le Burgundy Paris.

Executive Chef Mylo Levin presents an exceptional dinner, imagined as a gastronomic journey blending creativity, seasonal excellence, and emotion. Each dish honors the finest ingredients and artisans of the season, offering a festive and elegant culinary experience.

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The Chefs

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Mylo Levin Executive Chef

Mylo Levin began his culinary career at the age of 17. Trained at the Ferrandi School and shaped by formative experiences in prestigious establishments such as Le Meurice under Christophe Saintagne and La Table by La Villa in Corsica, he has distinguished himself with a responsible, locally driven cuisine that seeks to honor each product in its entirety.

Renowned for his generous and creative approach, he elevates each product with mastery and respect, creating dishes that are both indulgent and authentic. In January 2025, he was appointed Executive Chef at Le Burgundy Paris, where he continues to pursue his vision of a sustainable and delicate gastronomy, showcasing seasonal products with simplicity and elegance.

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Léandre Vivier Pastry Chef

Originally from Le Mans, Léandre began his training in the finest schools of excellence. Crowned Best Apprentice of France in 2013 and winner of the television contest Qui sera le prochain grand pâtissier? on France 2, as its youngest contestant, he was named Talent Pastry Chef of the Year 2026 by La Liste and is now Pastry Chef at Le Burgundy Paris.

Before joining the hotel, he served for three years as Pastry Sous-Chef at the Four Seasons George V and as Sous-Chef at The Peninsula at only 23, following experiences at the Ritz, Le Meurice, Le Laurent in Paris, Apicius in Le Mans and during his apprenticeship at Dalloyau.

Creative and adventurous, Léandre draws inspiration from the flavors he discovers on his travels to craft new sweet creations. This unique, exotic touch enhances the great classics of French pastry. Together with Chef Mylo Levin, he designs the dessert menu for the restaurant and Le Charles bar, as well as the afternoon tea, the Burgundy’s unmissable sweet interlude.

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