The story
Alain Ducasse Baccarat serves French cuisine on the first floor of the Maison Baccarat at 11 Place des Etats Unis, Paris, where chefs Christophe Saintagne and Robin Schroeder run the kitchen. Wine Spectator gave the restaurant its Best of Award of Excellence in 2025.
Lunch opens with small amuse-bouches, including chestnut confit in salted butter and rosemary and a white bean and bottarga pairing. Spaghetti squash cacio e pepe arrives creamy, and generous lobster sits in tomato water tapioca under a rosy homardine sauce. The Landes chicken comes two ways, as a supreme with vin jaune sauce and as a thigh with crisp skin and black trumpet mushrooms. Le Fooding listed the restaurant in 2026, and its reviewer singled out the raw milk ice cream with olive oil and kasha crisp as the close of the meal.
Crystal drops hang from the ceiling, and the light they throw shifts as the evening goes on. Tall oak shelves from a Burgundy estate line the walls, while the tables and chairs were made by sculptor Jean-Guillaume Mathiaut in his studio near Fontainebleau. Baccarat glassware sits on the tables, so the room catches light from every angle.
Recognition
Ambience
Details
History
Alain Ducasse featured once again in the pages of the Fooding Guide? Baccaramment ! The ineffable chef and entrepreneur has polished up a true gem of a restaurant in the heart of this hôtel particulier from the Années folles , which is now home to the Baccarat fine crystal museum / boutique. In this neo-rococo space, Christophe Saintagne (the former chef at Papillon, Fooding France 2017 Best Coming Out winner) and Robin Schroeder (who used to work at Le Clarence) craft feasts that are as dazzling as they are delicious. At lunchtime, for a little under a hundred euros, we opted for all of the following: chestnut confit’d in salted butter and rosemary, plus a gilda and then a white bean / bottarga combo for the amuse-bouches; impressively creamy spaghetti squash cacio e pepe; a Provence-inspired composition combining an electric carrot sorbet, a tiny Nice olive, pickled kohlrabi, pine nuts and a Parmesan and charcoal crumble; generous lobster pieces in tomato water tapioca, all harmoniously held together by a rosy homardine sauce; Landes chicken prepared two ways, as a supreme with vin jaune sauce and parsley, and a thigh with crispy skin and a feverish fricassée of black trumpet mushrooms; and to round out the meal, raw milk ice cream with olive oil and a kasha crisp, followed by warm, jellified orange slivers for a bittersweet symbiosis. Such a sparkling specimen! · Angela Dolu
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