Le Grand Restaurant - Jean-François Piège Paris

Awards

MICHELIN Guide

Two stars restaurant, 2024

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OAD

European Classical Restaurants 2024, 45

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La Liste

La Liste, #58

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Restaurant Ranking

Restaurant Ranking 2024, #105, PRO #19.33, USER #17.50

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Gault & Millau

5 Torques, 2021

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Gault & Millau Public Mark

19 / 20

Chef

Jean-François Piège

Cuisine

Creative

• 2024
• 2019
• 2017

Dinner at Le Grand Restaurant

on 24 May 2024

by Peter Verey

I have cooked from Jean Francois Piege cookbooks for the last 15 years but last night was the first occasion to actually eat his food .
Chef Piege has held Michelin ⭐️ ⭐️ for the last 19 years across 3 different restaurants and is also a judge on France ‘s Top Chef ( way better than the US version) .
4 tasting menus are available, all themed around a Tour of France with each dish created with ingredients from a single region.
Dishes was generally quite light but some bitter notes and... More

I have cooked from Jean Francois Piege cookbooks for the last 15 years but last night was the first occasion to actually eat his food .
Chef Piege has held Michelin ⭐️ ⭐️ for the last 19 years across 3 different restaurants and is also a judge on France ‘s Top Chef ( way better than the US version) .
4 tasting menus are available, all themed around a Tour of France with each dish created with ingredients from a single region.
Dishes was generally quite light but some bitter notes and aggressive combinations meant the food was certainly not shy .

After a series of amuses , we kicked off with Dandelion ravioli with a bouillon of dandelion stems and roots, this was the first example of bitter notes dominant in the sauce , the ravioli had terrific texture and some sweetness. Bold start .

White asparagus was prepared with a buckwheat zabaglione and sea bass bottarga , the asparagus was barely cooked with plenty of crunch remaining, this again gave slightly bitter vegetal notes .

A great lobster dish followed, garnished with cauliflower, seaweed and a green tea sauce . The seaweed stole the show with that comforting deep saline flavour .

The bread course was a chick pea pie , with a whipped preparation named Fontainebleau ( an unsweetened Chantilly) which was delicious .

A puck of wild sea bass is well cooked and perfumed with a powder made of dehydrated aged fish skin . A vivid green caper leaf sauce was my favourite sauce of the meal .

A visit to the kitchen followed to have a chat to Chef Piege and to have a delicious bite of chilled caramelised Roscoff onion and Grossane olive paste , this combination absolutely melted on the palate .

A well cooked chicken breast came served with a “salinity of Tuna” sauce which was once again very bold in flavour , various vegetable preparations gave the dish balance .

A great duo of Brie , including two year aged brown Brie followed and set us up for dessert .

The highlight of which was a lovely classical Blanc a manger - a signature dish here . Less

Dinner at Le Grand Restaurant

on 20 Nov 2019

by Alfons Weber

7 / 10

Lunch at Le Grand Restaurant - Jean-François Piège

on 15 May 2017

by Gerhard Huber