Gordon Ramsay au Trianon
The enfant terrible of chefs, Gordon Ramsay, has invaded Versailles and is king of the roost at this stylish restaurant inside the swanky Trianon Palace hotel. He is a master at traditional French cooking done in a modern style and changes his menu frequently to take advantage of the best and the freshest in any season. No one does filet of turbot like Ramsay. But the same could be said of his Brittany lobster with 100-year-old balsamic vinegar and signature duck with persimmon and Grand Marnier. He stuffs delectable ravioli with langoustines, and you can toss a pork belly his way, and he’ll create a culinary masterpiece for you. The service, the setting, everything here is a delight. In summer, you can dine under the canopy on the front terrace. Reservations required.
The enfant terrible of chefs, Gordon Ramsay, has invaded Versailles and is king of the roost at this stylish restaurant inside the swanky Trianon Palace hotel. He is a master at traditional French cooking done in a modern style and changes his menu frequently to take advantage of the best and the freshest in any season. No one does filet of turbot like Ramsay. But the same could be said of his Brittany lobster with 100-year-old balsamic vinegar and signature duck with persimmon and Grand Marnier. He stuffs delectable ravioli with langoustines, and you can toss a pork belly his way, and he’ll create a culinary masterpiece for you. The service, the setting, everything here is a delight. In summer, you can dine under the canopy on the front terrace. Reservations required.
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