Stéphane Tournié - Les Jardins de l'Opéra

In a bright, stylish dining interior (hardwood floors, pale wood tables, wine cellar) and a flower-decked interior courtyard covered by a glass-paned roof, this enchanting, quiet and peaceful setting comes as a surprise in the very heart of the Place du Capitole. At this prestigious address, Stéphane Tournié, a former student of Lucien Vanel, André Daguin, Philippe Legendre (Taillevent) and Christian Constant (Le Crillon), lets his talent shine. This dedicated artisan focuses on the essential, with dishes such as scallops, cream of rice with nori, or duck foie gras ravioli and black truffle. The dishes are often finished off tableside, eg the flambéed crêpe Marie-Louise, which brings a theatrical touch to proceedings. N.B. There is a truffle set menu during the winter season.

Eco-conscious gastronomy

• Stéphane Tournié emphasizes ecology as a core part of his cooking philosophy, with a focus on respecting producers and nature to better respect diners and deliver top flavors.

A one-of-a-kind dining ambiance: rotonde and flowering courtyard

• The dining space is described as unique, with the salle à manger en rotonde or a flowering inner courtyard, creating a calm, discreet luxury and well-being.

AU COMPTOIR: shared, convivial dining with friends or family

• The restaurant offers 'AU COMPTOIR' for the time of sharing at the counter, highlighting sociable dining and togetherness.

Signature Ingredients

• Saint-Jacques (scallops): The centerpiece of acclaimed dishes, celebrated for their pristine sweetness and delicate texture, highlighted here with a crème de riz à l’algue nori that infuses umami and a modern, sea-driven balance.
• Foie gras de canard: A luxurious, richly flavored component used in raviolis, paired with black truffle to create a theatre-worthy, deeply indulgent dish that showcases the chef’s technique and the emphasis on premium producers.
• Truffe noire (black truffle): A winter luxury that imparts intense aroma and depth, prominently featured in raviolis and other preparations, underscoring the menu’s opulent, season-driven identity.
• Algue nori: The seaweed component used in the rice cream, adding oceanic umami and a contemporary twist that complements the refined ingredients.