The "Baltard Au Louvre" restaurant

They are experts with taste! Laurent Fréchet (Pirouette rue Mondétour  and Zebulon at the Palais Royal) and Vincent Sitz opened "Baltard au Louvre" last July, in place of an old and beautiful business that had been closed for 10 years, the Pavillon Baltard, located 600 meters from the Relais du Louvre.

The neighborhood is changing tremendously. The Les Halles underpass, which caused the decline of the old address, is now closed to traffic and just opposite the restaurant is the beautiful Bourse du Commerce, currently under construction. The architect Tadao Ando was chosen to transform this unique place and, in a few months time, turn it into a museum of contemporary art which would welcome the Pinault collections. We will go into details later...

The decor is sleek with a pleasant glass roof overlooking a beautiful terrace across from the future museum, just next to the Jardin des Halles. It is a great location, neither stuffy nor conservative.

The cuisine is French, traditional, and with gourmet appeal. It is distinguished by Ewout Vranckx.

This 35-year-old chef from Antwerp has worked alongside the most prestigious chefs in the best French restaurants: Louis XV under Alain DucasseLedoyen Pavilion with Christian Le Squer , and Restaurant Meurice under Yannick Alléno

Here's a little bit more about the chef

Ewout Vranckx

The chef offers a 3 or 4 course service, with a choice from among twenty dishes and desserts, all prepared on the spot. The 3-course menu is offered at €39 and the 4-course menu at €45, but you can, of course, order à la carte. We are offered accessible gourmet food.

It emphasizes the know-how of small regional producers in a sustainable development approach: Seasonal products, short menu, sorting of bio-waste...

We started out with these roasted langoustine prawns, pickles in cream, and an emulsion of carrots with horseradish (€14). It's very fresh, the vegetables have a great taste, and the emulsion is slightly highlighted by the taste of horseradish. Remarkable.

We also enjoyed the very balanced mixture of the scallops with candied chestnuts and emulsion of chestnuts (€18). 

We must also mention the black sesame cake, topped with crispy white sesame seeds and kumquat (€13). It is soft and mellow in contrast to the acidity of kumquat and the crispy white sesame granola.

There is also the pan-fried foie gras with lemon and satay, and quinoa (€23). It was a good idea to have married a crunchy food with a fondant foie gras.

And to finish, a wonderful lemon chocolate! Another creative idea that associates cocoa with the acidity of lemon. A success.

The wine list, rich in organic and natural flasks, includes 160 references and is signed by the talented enologist Jean-Marie Fréchet.

The presentation is aesthetic, the welcome is authentic, and the prices, hoping they don't rise, are quite correct for the quality of the cuisine and the place.

 

BALTARD AU LOUVRE
9 rue Coquillière - 75001 Paris
09 83 32 01 29
Open from Monday to Saturday, 12 pm to 2:30 pm and 7:30 pm to 10 pm. Sunday, from 12 pm to 2:30 pm
https://www.baltard.com/english
 
 

19, rue des Prêtres-Saint-Germain-l'Auxerrois
75001 Paris

+33 (0)1 40 41 96 42

contact@relaisdulouvre.com

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四星级酒店位于历史悠久的巴黎市中心

四星级酒店位于历史悠久的巴黎市中心

Welcome to Paris

The 18th century building housing the Relais du Louvre has not always been a Hotel.

During the French Revolution, it was the head office of the Journal des Débats, the most widely circulated newspaper in 1812. Its publication was discontinued in 1944.

The ground floor was until 1850 home to the Café Momus frequented by Chateaubriand, Sainte-Beuve, Nadar, Gustave Courbet, Charles Baudelaire and others.

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Rooms and Family Suites

Although the Relais du Louvre is only 200 meters away from the Louvre, it is located in a quiet street with no facing buildings. The hotel’s 21 rooms therefore offer privacy and comfort with a location in the heart of historic comfort.

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The team at your service

Sophie Aulnette and her team are at your service to help you and guide you before, during and after your stay. They will be pleased to answer all your inquiries, questions and requests as quickly as possible to make your stay at the Relais du Louvre a memory to savor.

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Breakfast

Unlimited hot drinks : coffee, decaffeinated, hot chocolate, green tea,
Earl Grey tea, black tea, herbal teas, hot or cold milk
Bread and viennoiseries
Organic yoghurts
Selection of old-fashioned jams
Cheeses, fresh fruit, cereals, ham
Honey, butter,
Sugar and sweetener
Freshly-squeezed orange juice

For a gluten-free breakfast,
contact us at the time of booking

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News and Activities

The Relais du Louvre news contains the selection of recommended addresses, news about the hotel’s neighborhood and tips and suggestions to make the most of your trip.

 How to book a hotel room ? Tips and tricks

How to book a hotel room ? Tips and tricks

Clever booking. What to know to book a room and pay less

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What are the keys to the Relais du Louvre's success?

What are the keys to the Relais du Louvre's success?

Interview with Sophie Aulnette, hotel manager. 4 questions, 4 answers on how to create an unforgettable memory.

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Notre dame de Paris, construction site of the century

Notre dame de Paris, construction site of the century

10 months to go until reopening. The cathedral's spire rises once again to a height of 96 metres. The roof is currently being finished. Read all about it in our article.

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