The Drouant restaurant, tucked onto Place Gaillon in the 2nd arrondissement of Paris, just steps from the Opéra Garnier, is much more than a fine dining venue. Founded in 1880, this Parisian institution embodies both the grandeur of French bourgeois cuisine and an extraordinary literary heritage. It is here, in its famed salons, that the Goncourt Prize has been deliberated every year since 1914 and the Renaudot Prize since 1926. And since 2019, chef Romain Van Thienen has continued the tradition with vibrant energy, drawing a culinary line between tradition and modern taste.
As soon as you push open the door of Drouant, you’re drawn into the restaurant’s timeless elegance. The grand Ruhlmann staircase, a 1924 masterpiece by Jacques-Émile Ruhlmann, anchors the venue, crowned by a towering crystal chandelier. Walnut paneling, travertine mosaic floors, and armchairs inspired by period designs tell three centuries of Parisian life.
In 2020, interior designer Fabrizio Casiraghi restored the ensemble to its original luminosity, striking a deft balance between heritage and modernity. Sun-kissed tones, plush drawing rooms, and a full library of award-winning works create an atmosphere like no other. The private salons, refreshed and enhanced, are ready to welcome both Goncourt jurors and guests seeking exceptional moments. The address is also listed in the Michelin Guide selection.
In 2018, the Gardinier brothers—owners of the double-masted Le Taillevent—took over Drouant and handed the kitchen to Romain Van Thienen, who quickly got to work. "Even though it's a real daily challenge, I'm incredibly proud that I was entrusted with the kitchen of a great restaurant like Drouant. That rich history inspires me, and I’m eager to honor it," he says. What strikes about this young chef, trained under the likes of Cyril Lignac, Yannick Alléno, and Olivier Bellin, is that he has preserved a sense of wonder that remains intact. From cuisine bistronomique to the haute gastronomie trois étoiles, and even palace cooking, his career path mirrors him: as rich as it is generous, as solid as it is rigorous. Bright, spontaneous, and never short on talk about technique, ingredient choices, and cooking temperatures, he doesn’t just cook—he lives his cuisine.
Under the baton of Romain Van Thienen, the menu stays true to the house’s craft, balancing between bourgeois cuisine and the Parisian bistro spirit. The pâté en croûte is prepared to exacting standards, the famed vol-au-vent stuffed with poultry, sweetbreads, seasonal mushrooms, morels and asparagus in a richly indulgent Albuféra sauce, and the Drouant oysters, a nod to those once served under Charles Drouant at the restaurant’s opening.
White asparagus, served with a velvety egg yolk emulsion and a vinaigrette, makes for a handsome spring starter, while the langoustine carpaccio, refined with its emulsion, citrus zest and chia seeds, is also worth a visit. On the fish side, the sea bass with peas and wild garlic sabayon is delicate and nicely seasoned.
For dessert, chocolate lovers will indulge in the molten chocolate cake, fans of freshness will choose the rhubarb-inspired variant, and the most indulgent will not miss sharing the legendary giant madeleine, served with melted chocolate and whipped cream. All dishes are prepared at the peak of their seasonality.
To complement all that, Drouant boasts an exceptional wine cellar housing over 10,000 bottles, including a collection of more than 1,000 references from the Rhône Valley; the largest in Paris, according to the restaurant. A Syrah-colored leather cellar book, illustrated and devoted exclusively to this winemaking region, is even available for curious epicures. Monthly wine dinners take the exploration even further.
We go to Drouant to experience a multi-layered outing: a legendary, still very much alive meeting place, a remarkably preserved Art déco setting, and a cuisine by Romain Van Thienen that honors the heritage without freezing it. It’s a fine table for a special occasion, a business lunch or a cultural night out before a show at the Opéra Garnier, not to mention the terrace on the tranquil Place Gaillon when the weather is nice. Expect around 70 euros per person excluding drinks, so plan accordingly. You can reserve directly on the site officiel de Drouant. The restaurant is open daily, at 16-18 place Gaillon, Paris 2ᵉ, just a few steps from the Opéra Garnier and the Palais-Royal.
This spot is for fans of cuisine française classique revisitée, the curious about Parisian literary and artistic heritage, wine lovers, and anyone seeking an exceptional setting for a memorable meal.
To extend the experience around the grande cuisine française de tradition, two addresses naturally stand out. Les 110 de Taillevent (rue du Faubourg Saint-Honoré, 8e), the little sister of the famous Taillevent, twice Michelin-starred, offers a truly distinctive experience: a traditional French cuisine served with 110 wines by the glass, with four different food-and-wine pairing options to choose from; a spot tailored for lovers of fine bottles as much as fine plates. And for those who treasure storied institutions, Au Petit Riche (rue Le Peletier, 9e), open since 1854, delights guests with generous and affordable French bourgeois cuisine, paired with one of the capital’s finest Loire wine cellars.
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Dates and Opening Time
Next days
Sunday:
from 12:00 p.m. to 02:30 p.m.
Monday:
from 08:00 a.m. to 11:00 p.m.
Tuesday:
from 08:00 a.m. to 11:00 p.m.
Wednesday:
from 08:00 a.m. to 11:00 p.m.
Thursday:
from 08:00 a.m. to 11:00 p.m.
Friday:
from 08:00 a.m. to 11:00 p.m.
Saturday:
from 12:00 p.m. to 02:30 p.m.
Location
Drouant
18, place Gaillon
75002 Paris 2
Route planner
Accessibility info
Official website
drouant.com
