A timeless French bistro starter reimagined for fine dining. The eggs are boiled to precision—creamy yolk, set white—then arranged as a classic mimosa presentation. The bottarga (salted fish roe) and anchovy add briny, umami depth. Chef Dargère's version respects tradition while ensuring impeccable execution and ingredient quality.
Simplicity as sophistication. The dessert relies on ingredient quality—the berries must be ripe and flavorful, the cream fresh and properly whipped. No elaborate plating or technique obscures the primary pleasure: perfect fruit and luxurious cream. A refreshing close to the meal.
A seasonal fish main showcasing the collaboration between ingredient and technique. The cod back is treated gently to maintain its flaky structure. Morels, when in season, are prized for their earthy flavor and honeycomb texture. Fresh green asparagus adds color and slight herbaceous bite. The plating is clean, emphasizing ingredient quality.
A signature crudo course showcasing the quality of ingredient. Gambero Rosso (Italian red prawns) are sliced raw to showcase their delicate sweetness. Stracciatella adds richness without overpowering. Crushed pistachio provides crunch and herbaceous nuttiness. The dish balances simplicity with clear intention.
An elegant salad course balancing seafood, vegetable, and fruit. The lobster meat is tender and delicate, the green beans provide bright, crisp contrast, and the raspberries add subtle sweetness and tartness. The vinaigrette is light enough not to mask the lobster's subtle briny sweetness. A refined take on classical French salad construction.
Designed by architect Joseph Dirand and led by chef Benoît Dargère of Loulou group, Le Grand Café opened in 2025 as the Grand Palais reopened. The 300-seat dining room features soaring ceilings, marble, velvet, and beveled mirrors evoking 1920s Paris glamour. A leafy terrace overlooks the Petit Palais. The menu honors classical French brasserie traditions—crudo, salads, shellfish platters, whole fish—refined through precision. Live jazz every evening anchors the experience.
Jazz runs nightly in the dining room. Arrive for dinner to experience the full atmosphere. The live music is a core part of the Le Grand Café identity, not background noise.
Reserve a terrace table for views of the Petit Palais and Champs-Élysées. The outdoor seating is one of Paris's best, especially in spring and early fall.
The menu honors French brasserie traditions. Don't expect molecular gastronomy—expect impeccably executed classics. The whole roasted chicken at 120€ is a signature and worth the price.
The bar stays open until 2am and serves excellent cocktails. Come for drinks and oysters if the full dining experience feels formal.
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