Artfully presented dishes in a plush and Napoleonic décor.
Cuisine
Open
Lunch Tues.-Fri., Dinner Mon.-Fri.Features
- Private room(s)
- Reservations suggested
- Valet parking
- Dressy
Wine
Great Wine List* Click here for rating key
 Christian Le Squer, a discreet but gifted cook who worked with Bernard Pacaud at L'Ambroisie, has operated in Ledoyen for many years. A stone's throw away from the Champs-Élysées, this Second Empire pavilion enjoys two stories and a sumptuous décor with woodwork, ancient paintings and caryatids. The setting suggests the refinement of the well-crafted plates. The spider crab and the Saint-Jacques cut in thin slices are real wonders, topped by coral emulsion. In autumn, the venison in slightly acid red berries sauce is divine, perfectly cooked. For dessert, don't miss the caramel ice cream on its base of chocolate pistils, a sweet masterpiece by pastry chef Nicolas Gras. Remarkable and opulent, the wine cellar is in tune with the rest of the dining experience.
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RESTAURANT AWARDS
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