Gordon Ramsay au Trianon
Versailles, France
⭐1 Star
The Experience
From Michelin Guide
Opened in 1910 on the edge of the palace grounds, the Trianon Palace hotel makes its authoritative presence known to walkers who get close to it. What better place to host the work – and fiery character! – of Gordon Ramsay, already a three-starred chef in London? Head chef Gabriele Ravasio is on site to bring to life a menu that is a celebration of fine produce, playing on the simplicity and relevance of the dishes. Well-managed creativity, appealing flavours… Everything conspires to make for a most enjoyable experience, and the location certainly plays its part: an elegant and luminous baroque dining space, with bay windows looking straight out onto the grounds.
Unique Things
From Visitor Experiences
Chef's Table with Kitchen View and Personalized Experience
Gordon Ramsay au Trianon offers an exclusive Chef's Table experience where guests can watch the kitchen team in action and enjoy a fully personalized dinner. Diners interact with the chefs throughout the meal, learning about the exceptional produce and culinary techniques, making the experience highly intimate and educational.Ecological Awareness in Menu Design
Head Chef Gabriele Ravasio incorporates a clear ecological awareness into the menu by using fresh, local produce and focusing on a mix of textures and bold, graphic presentations. This approach combines traditional French culinary art with modern sustainability principles.Elegant Setting Reflecting Versailles Heritage with a Playful Twist
The restaurant is located in the historic Trianon Palace overlooking the Versailles estate, featuring a refined decor with black and white marble floors, garden-facing windows, crystal chandeliers, and lemon-colored banquettes. The ambiance is described as both playful and serious, evoking a unique blend of classic elegance and quirky charm reminiscent of late 20th-century artistic styles.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Gordon Ramsay au Trianon in Versailles include:
Cavaillon melon: A prized French melon known for its sweetness and fragrance, often featured in refined seasonal dishes to highlight freshness and balance.
Morels in yellow wine: Morel mushrooms are a delicacy prized for their earthy, nutty flavor, enhanced by cooking in yellow wine to deepen their aromatic profile.
Breton lobster: Sourced from Brittany, this lobster is celebrated for its firm texture and sweet flavor, used in luxurious seafood preparations that showcase regional excellence.
Essonne trout: A local freshwater fish valued for its delicate flavor and tender flesh, often prepared with finesse to emphasize purity and terroir.
Pigeon from Maison Allard: A specialty ingredient from a renowned breeder, pigeon is used for its rich, gamey taste and is typically featured in elegant, complex dishes.
These ingredients reflect the restaurant’s commitment to French terroir and seasonal excellence, often incorporated into multi-course tasting menus that balance tradition with modern culinary techniques under Chef Gabriele Ravasio’s direction. For example, Breton lobster and morels might be paired with delicate sauces or broths, while pigeon is prepared to highlight its robust flavor in harmony with refined accompaniments. The use of Cavaillon melon and Essonne trout further illustrates a dedication to regional and seasonal produce, enhancing the gastronomic experience with freshness and authenticity.