The menu

Classic and contemporary are the key words that define the Restaurant Laurent's cuisine.

Alain Pégouret's creations contribute elegantly to the French gastronomic tradition.

Our products are carefully selected and each dish reflects a subtle blend of flavours and colours.

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Signature dishes

A menu that changes but a signature style that remains.

Chef Alain Pégouret draws on all his creativity and talent to design flavorful and elegant dishes for our guests throughout the year.

Lobster and spider crab salad, the Laurent's signature dishes, are the perfect example of this.

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Wines

Our cellar features treasures from the greatest winegrowers which have been acquired by the Laurent for more than 40 years.

As time goes by, we strive to add to it, so that we can introduce to our clientele to "our favourites".

As an educated connoisseur who is also an active enthusiast, the sommelier will endeavour to advise you throughout your meal to enhance your experience at Restaurant Laurent.

The connoisseur does not drink wine but tastes its secrets.

Ghislain Mahieu, Head Sommelier

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Bar & Cocktails

The Laurent Bar is a charming interlude to your gastronomic experience.

Michel, our head barman, has been expanding on his passion for whiskies and cocktails for nearly 40 years.

The Laurent is the only establishment in Paris to be able to still offer you Bowmore 1967 or 30 year-old Kawasaki.

Share a Summer Cocktail made with fresh raspberries and Laurent champagne while sitting comfortably in our garden.

The chef

Arriving at the Laurent in 2002, he first worked in partnership with Phillippe Braun for a year before taking charge of the kitchens in his own right.

Alain Pégouret has been rigorously trained. He studied at the Negresco and the Nikko before entering the Jamin under Joël Robuchon.

After three years' training with this great chef, he joined Christian Constant at the Crillon.

His credo is all about excellent produce enhanced by aesthetics.

You can play with form and texture provided that you remain credible

Alain Pégouret