133, avenue des Champs Elysees
Paris 7th arrondissement
01 47 23 75 75
In 2003, JoŽl Robuchon created a new concept restaurant in Paris, at the HŰtel du Port Royal with his dedicated team of Eric Bouchenoire, Philippe Braun, and Eric Lecerf in the kitchen, FranÁois Benot as pastry chef, and his long-time sommelier Antoine Hernandez.
His kitchen opened with a circular bar with 36 seats that allows clients to follow the service, watch the succession of dishes, and to compose their own meal according to their appetite, as the menu offers all the great classics to taste in small, tapas-style portions and presented in the grand tradition of Paris.
Lunch 11:30 am-3:30pm, Dinner 6:30pm-midnight