Anne, the star-rated restaurant at Pavillon de la Reine, begins a new chapter under the leadership of Thibault Sombardier

Just a stone’s throw from Place des Vosges, tucked inside the Pavillon de la Reine, the Michelin-starred restaurant Anne is opening a new chapter with Chef Thibault Sombardier. The cuisine is timeless—classic yet lively, elegant without pretension.

Behind the understated façade of the Pavillon de la Reine, this luxury 5-star hotel is tucked away in a cobblestone, green courtyard in the Marais district, just a short walk from the Place des Vosges. The restaurant Anne embodies the art of subtlety and attention to detail. This refined experience isn’t reserved solely for hotel guests — it’s open to all who want to enjoy exquisite cuisine whether seated comfortably inside on plush velvet banquettes or outside on the terrace, soaking up the sunshine and the refreshing greenery of the living wall, especially as the days grow warmer.

Open since 2018, this restaurant earned a Michelin star in 2020. Now, it’s embarking on a new chapter with a major redesign overseen by architect Didier Benderli. The establishment also welcomes Chef Thibault Sombardier, a former finalist of Top Chef. After exploring hearty, traditional cuisine, Sombardier is returning to fine dining, succeeding the renowned Mathieu Pacaud.

Just twenty covers, which is more like a gastronomic salon rather than a traditional dining room. Velvet banquettes, wooden paneling, soft lighting—the cozy atmosphere is refined but relaxed, intimate yet not hushed. It’s an ideal setting for a romantic dinner. Toward the back of the courtyard, the covered terrace in winter offers a true serene countryside retreat right in the heart of the City of Light.

For the decor, Didier Benderli from Kerylos Interiors brings a touch of elegance: paintings by Anne d’Autriche that lend their name to the venue, lighting fixtures echoing the queen’s pearls, sunny tapestries a nod to Louis XIV, and tables highlighting raku, the Japanese ceramic glazing technique that emphasizes the cracks in the pottery. Here, history blends seamlessly with the contemporary.

The same philosophy applies in the kitchen. Chef Thibault Sombardier, familiar with the territory thanks to his collaboration with the Chevalier family who owns the spot, as well as Les Parisiens, where he previously worked, now partners here with his trusted collaborator Matthieu Pirola, Executive Chef. Their credo: an authentic take on French cuisine — where sauces, acidity, and precise cooking take center stage. Elegance and classicism are definitely part of the approach, but without sacrificing flavor or the richness of sauces and condiments. The plate aims to be refined, paying homage to the history imbued in its walls.

Four main menus shape the offer: a lunch menu available in three courses (€79) or four courses (€89), a sea-and-land menu (€175), a vegetarian option (€155), and an Expression menu (€200) offering the possibility of wine pairings. The service is attentive, with precise recommendations, and the tasting experience flows effortlessly throughout.

Hearty béchamel croquettes make a nostalgic opening act, followed by duck paired with wasabi, a rich organ meat mousse, and blueberry jus for depth. Then there's grilled fish topped with a tangy buckwheat sabayon, and mullet served with scallop beard jelly and haddock-infused cream—all crafted with delicate marine notes. Land and sea harmonize seamlessly. More to see, in pictures!

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Cauliflower puree, sesame cream, cauliflower tabbouleh, Romanesco broccoli, and purple cauliflower
Béchamel croquettes with aged wine, leeks, and mushroom duxelles
Savory buckwheat tuile, celery guacamole, cocktail sauce, and fermented radishes

Hake, hazelnut oil, pickled cucumber in rice vinegar, delicate jelly of scallop shells
Infused cream with smoked haddock, dill oil

Sweet onion royale, crab meat, saffron sauce

Chestnut and cardamom cappuccino, foie gras, and white Alba truffle

Confit Jerusalem artichokes infused with black truffle, Jerusalem artichoke mousse
Mushroom consommé with juniper oil

Grilled sole, vegetable pot-au-feu infused with bluefin tuna, buckwheat sabayon

Young veal sweetbreads, celery mousse, roasted salad
Maltaise sauce espuma, veal jus

Canard Burgaud with roasted Treviso salad, cresson-wasabi condiment, hazelnut cake with organ meat mousse, and duck jus infused with blueberry
Mille-feuille layered with potatoes, reminiscent of a creamy Dauphinois topped with black truffle