Exclusively sumptuous yet warm and intimate, Restaurant Anne seamlessly blends Parisian fine dining with the charm of an elegant country mansion. 

Named after Anne of Austria, who married King XIII of France, Restaurant Anne is set within the Pavillon de la Reine hotel where the Queen often took residence. 

Veiled from the energetic bustle of Paris, Restaurant Anne is discovered by walking through an enchanted covered passage off the Place des Vosges where it beckons you into it’s hidden, leafy courtyard. You can opt to sit in the peaceful courtyard, which is an exquisite choice for lingering summer lunches or balmy candlelit evenings, or you can stay in the hotel’s library salon which transforms into Restaurant Anne on Wednesdays to Saturdays and Sunday lunch. 

The Meal

The atmosphere within the library salon is relaxed and sophisticated, bathed in soft low golden light, an ideal setting for the glass of seductive and fruity Champagne Bollinger Brut Rosé that commenced the night. 

A trio of duck foie gras pockets with quince jelly was richly satisfying before a lively young Sancerre perked things back up with it’s brisk, clean freshness. This was a 2017 Domaine Delaporte Chavignol Sancerre to be exact, from a family run vineyard passed from father to son since the 17th century. A typical choice of Restaurant Anne’s expert wine consultant, glamorous Parisian native Gabrielle Vizzavona, who advocates responsible wine farming and supports family-run vineyards.

The Sancerre partnered marvellously with the scallops, which were served with cider, Jerusalem artichokes, buckwheat and golden caviar. Grilled asparagus with nutty, earthy morels followed,  enlightened by the dusky pink begonia petals sprinkled over, lifting their woodland scent. 

Wild turbot adorned with traditional white butter sauce and celery truffle was lean, mellow and firmly sombre. The tender wagyu beef fillet came topped with feather-light potato soufflés. 

A palate cleanser of sorbet and meringue provided a needed interlude before the arrival of the chocolate souffle. The souffle was a sweet chocolate cloud, brimming over it’s gleaming copper ramekin with a crispy top. A tangy and icy raspberry sorbet finished the show. 

The Chefs

The menu was created in collaboration by Mathieu Pacaud with a focus on the best of French produce. Head Chef Edouard Chouteau came out to discuss the menu in more detail, explaining how the seafood hails from his native Brittany with it’s rugged Atlantic coastline. Chef Chouteaus’ training ground was the illustrious Le Bristol in Paris and he brings immense talent and passion to Restaurant Anne.

Who comes here

Restaurant Anne is the place to be in Paris for locals in the know, guests of the hotel and tourists of the city. The setting is sophisticated, making it ideal for business. Romance, history and mystery abound, so it’s a perfect location for loved ones on a special occasion. The service is impeccable and the staff are friendly, engaging and knowledgeable. Children can be accommodated; there is no specific children’s menu, but adaptations of vegetables, potatoes and so forth can be created. 

Conclusion

Restaurant Anne embodies modern Parisian fine dining in a delightful setting. This is the place to come in Paris to experience the sophistication and elegance that Paris is known for whilst relishing in seasonal, local French produce. 

For more information and bookings http://www.pavillon-de-la-reine.com/en/restaurant-and-bar/restaurant-anne.html