Le Baudelaire

Relax in this stylish, trendy restaurant, nestling in the heart of a snug, arty luxury hotel that embodies the new Parisian chic. The dining room is laid out around an inner courtyard-cum-winter garden, ideal to snuggle up with a good book. This haven of genteel tranquillity is depicted by black lacquered tables, comfy armchairs, floor-to-ceiling windows and sleek white walls. The chef’s well-balanced cuisine revolves around veggies courtesy of painstakingly sourced ingredients.

Goûter du Burgundy: travel-inspired desserts

• Pastry chef Léandre Vivier crafts the Baudelaire's dessert menu, drawing inspiration from his travels to create new sweet creations, adding an exotic touch to classic French pastry.
• Desserts are available to enjoy at Bar Le Charles or to take away, alongside a Burgundy snack.

A sustainability-forward Michelin-starred kitchen with a new direction (Mylo Levin, Jan 2025)

• Le Baudelaire earned its Michelin star in 2011 and presents refined, generous cuisine with a commitment to responsible gastronomy.
• In January 2025, Executive Chef Mylo Levin joined the kitchen, bringing a philosophy of generosity, simplicity, and balance to elevate ingredients while honoring their authenticity.

Tea Time under the glass roof: a signature experience at Le Burgundy

• The Burgundy Paris site highlights Tea Time pour deux sous notre verrière, signaling a unique dining/tea experience set beneath a glass roof that complements Le Baudelaire's pastry program.

Signature Ingredients

• Artichoke: Sourcing information from the provided materials indicates that artichoke is frequently mentioned in reviews of Le Baudelaire, highlighting it as a notable ingredient within the restaurant’s menu. This aligns with Le Baudelaire’s emphasis on seasonal produce and refined, vegetable-forward elements in its Michelin-starred cuisine. Preparation methods are not explicitly documented in the sources, but the emphasis on simplicity and seasonal discoveries suggests artichoke is prepared to showcase its delicate flavor and texture without overly heavy manipulation. Why it’s special: Its recurrent appearance in contemporary reviews marks artichoke as a defining vegetal signature for Le Baudelaire, signaling a sophisticated French approach that foregrounds high-quality produce within a Michelin-starred dining experience.
• Caviar: The provided review sources specifically note caviar as one of the frequently mentioned ingredients associated with Le Baudelaire, signaling its role as a luxury, refined component in the restaurant’s haute cuisine. Preparation methods are not detailed in the supplied information, but caviar’s inclusion in a Michelin-starred setting underscores its function to elevate courses with a briny, velvety contrast typical of high-end French gastronomy. Why it’s special: Caviar’s presence points to the restaurant’s commitment to luxury, precision, and texture in its tasting menus, reinforcing its identity within the Michelin-starred sphere.