In April, , Le Baudelaire, the starred restaurant of the Parisian hotel Burgundy, welcomed its new chef, Anthony Denon. After two years at the Auberge du Jeu de Paume, the young chef returned to the capital with the aim of creating a “culinary rendezvous” in this gastronomic institution. A place where gourmets can savor the classics of French cuisine and be surprised by explosive combinations of flavors. For Anthony Denon, cooking is a family affair. His father, chef of the Bouillon Chartier, plunged him into this world, which would never leave him. He then trained with great figures: Jean-François-Piège at the Crillon Hotel, Alain Ducasse in several of his restaurants, and Christophe Saintagne, who accompanied him on his journey like a mentor.
The rigor and technique that these experiences have given him will result in his own style, which he applies today in the new menu of the Baudelaire. It is “healthy, contemporary, timeless” and places the vegetable at the center of the plate. In his kitchens, the products are organic, from the Ile-de-France region, and are processed in their entirety to reduce waste as much as possible. At the Bar Le Charles, Anthony Denon also has his say. The menu is based on a bistronomic proposal for city dwellers looking for a quick meal with the talented chef’s signature.
At Le Baudelaire, Anthony Denon offers “experimental dishes” that will impress lovers of French cuisine.
Le Burgundy Paris
6-8 Rue Duphot, 75001 Paris