Maison Rostang

Chef Nicolas Beaumann enthusiastically perpetuates the tradition of delicious food that has always been synonymous with this emblematic establishment, albeit while increasingly embracing the modern, as reflected in the newly refurbished dining room. The short à la carte menu and the tasting menus (one of which is plant-based) include poivrade artichoke in a velouté of its leaves; caper and olive stuffing, their classic pike-perch quenelle with lobster cream, and Bresse chicken with salsify and a yellow wine jus. Pastry chef David Boudinet's sweets also make an impression – for instance, the lovely Madagascar 65%-cocoa chocolate dessert with crispy Gavotte biscuits, a fresh herb sorbet and a finely balanced bitter yuzu sauce. The plush decor, further to refurbishments, appeals to newcomers and regulars alike, with its glass partition between the dining area and the kitchen, Art Nouveau touches, art collection and, now, its exposed brickwork.

• Two Michelin stars in Paris, with classic French cooking kept taut and modern under chef Nicolas Beaumann.
• A plant based tasting menu sits alongside the classic menus.
• Dining room design puts the kitchen in view, with Art Nouveau touches and an art filled, recently refurbished interior.
• Pastry chef David Boudinet is singled out for desserts, including a cocoa and yuzu finish.

Signature Ingredients

• Poivrade artichoke
• Pike perch, lobster
• Bresse chicken, salsify, yellow wine
• Madagascar cocoa chocolate, Gavotte biscuits
• Yuzu, fresh herbs

Tasting menus

• Set menus are offered at multiple price points, including 105€, 135€, 178€, 198€, and 248€ (availability varies by service).
• A plant based tasting menu is offered alongside the classic formats.

Cooking, dishes, style

• Classic French cooking with a modern edge.
• Dishes highlighted in the Michelin Guide include poivrade artichoke with a velouté of its leaves and caper and olive stuffing, pike perch quenelle with lobster cream, and Bresse chicken with salsify and a yellow wine jus.
• Desserts include a Madagascar 65% cocoa chocolate dessert with crispy Gavotte biscuits, fresh herb sorbet, and bitter yuzu sauce.