Gordon Ramsay au Trianon
Paris
概要
レビュー
Upon our arrival we were greeted by a jaunty little gentleman dressed as an 18th century English street urchin. He immediately saw us to our table where there a little person clothed only in the sombrero upon his cute little head took our order. We were then challenged to a duel to the death by yet another small Dickensian-esque urchin whom we promptly dispatched to hell. Food was amazing. Service was better. Surprisingly lack of video games though.
An extraordinary, world-class dining experience. We had dinner on April 1st, and what we experienced was far beyond expectations. This was not simply a dinner — it was a true culinary and hospitality experience at the highest international level. Under the leadership of Mélanie Chevreteau, the team delivered flawless service. Every member of staff was professional, elegant, attentive, and genuinely warm. It is rare to encounter such a team where each individual performs at such an exceptional level. The ambience was refined and elegant, perfectly matching the historic setting. The food itself was outstanding — presentation, creativity, taste, and balance were simply exceptional. Every dish was thoughtfully crafted and beautifully executed. The entire evening felt seamless, calm, and perfectly orchestrated — a true example of top-of-the-top hospitality. My wife and I left deeply impressed and grateful for this unforgettable experience. Congratulations to Mélanie Chevreteau and her entire team for delivering such a unique and world-class dining experience. Highly recommended — a must-visit when in Versailles.
Easily one of the most refined dining experiences around Paris. From the moment you walk in, everything feels effortless yet perfectly controlled—the room, the light, the service. Nothing is overdone, and that’s exactly what makes it exceptional. The food is outstanding. Precise, elegant, and beautifully balanced. No unnecessary theatrics, just serious craftsmanship and confidence on every plate. What really sets it apart, though, is the overall intelligence of the experience. The pacing, the attention, the consistency, it all just flows. You don’t just come here for dinner. You come to see what modern French luxury looks like when it’s done absolutely right.
I admit my expectations were unreasonably high because of the celebrity chef name on the restaurant, but Gordon Ramsay at Trianon exceeded even those lofty standards. Service was impeccable, and the ambiance was a perfect blend of peaceful open space and historical weight of the palace and location. Food ranged from good to excellent in our seven course menu. Amuse bouche were creative and delicious, and the first half of the meal was on par with three-star restaurants. My favorite dish was the deer smoked with juniper wood, and it was an amazing burst of flavors and textures that combined to create pure bliss. On the other hand, the beef cheek was dry, likely because of the claimed 48-hour cooking time, while the lemon tart pre-dessert was too tart- to the point of being painful. The dessert dish of apples and mushrooms would have benefited from a smaller portion size where the sheer quantity of mushrooms in the dessert dish could be enjoyed in moderation. It was nonetheless creative and interesting, and we enjoyed the meal as a whole. Wine pairings were excellent, with many choices that were unorthodox but still perfectly matched with the dishes. Overall we found the experience exceeded the quality and service expected of restaurants with one Michelin star, and the attention to detail, creativity, and wine list suggest that they are well on their way to a second star.
We had the seasonal mushroom menu and the food was amazing, very interesting flavors and beautifully presented. The service was professional, however they were not very friendly and lacked passion. They did not explain the dishes properly, such as the origin of ingredients and philosophy of the dishes. The sommelier was also disappointing as he didn’t actually make any recommendations. However visiting the kitchen and meeting the chef was a great experience. Overall the food was great but service could be improved.
