Paris · since 2009
Argent
★ ★ ★
Eight courses, one sitting, thirty guests. The tasting menu changes with the market every week.
Reserve a table →The menuCourse 1 — Caviar & smoked cream
(The tasting menu · €420)
Eight courses,
served in turn.
Course 1 of 8
Caviar & Smoked Cream
Oscietra, buckwheat blini, chives
Course 2 of 8
The Garden in June
Forty-two leaves, flowers and roots
Course 3 of 8
Langoustine, Saffron
Brittany langoustine, saffron velouté
Course 4 of 8
Turbot, Beurre Blanc
Wild turbot, oyster, sea herbs
Course 5 of 8
Pigeon, Beetroot
Racan pigeon, beetroot, cherry
Course 6 of 8
Wagyu, Black Garlic
A5 Kagoshima, black garlic, shiso
Course 7 of 8
Peach, Verbena
White peach, verbena, almond tuile
Course 8 of 8
Chocolate, Strawberry
Grand cru chocolate, Gariguette strawberry
01 / 08
(Wine pairing)
A glass for every course.
Our head sommelier pours eight wines from a cellar of 4,000 references.
Per guest€420
Reserve →- 01Caviar & Smoked CreamKrug Grande Cuvée
- 02The Garden in JuneSancerre, Domaine Vacheron 2022
- 03Langoustine, SaffronMeursault, Coche-Dury 2019
- 04Turbot, Beurre BlancChablis Grand Cru Les Clos 2018
- 05Pigeon, BeetrootChambolle-Musigny, Roumier 2017
- 06Wagyu, Black GarlicChâteau Latour 2005
- 07Peach, VerbenaChâteau d’Yquem 2011
- 08Chocolate, StrawberryMaury, Mas Amiel 1980
(The kitchen)
Twenty-six cooks.
One pass.
Point at a number
(The chef · Élise Varenne)
“I cook for the one person at table seven who came here to remember something.”
Three stars since 2018 · Gault & Millau 19/20
(The rooms)
Three rooms. Thirty-eight guests.
Point your torch at a room.
01The salonThirty covers under a ceiling of crystal.
02The libraryEight covers, a private table among 4,000 bottles.
03The terraceParis at night from the seventh floor.
