Mylo Levin brilliantly takes over Burgundy's Michelin-starred Baudelaire restaurant

Le Baudelaire, the confidential Michelin-starred restaurant at the Burgundy Paris in the 8th arrondissement, is entering a new era under the leadership of Mylo Levin. After working at La Villa Calvi and exploring fusion gastronomy in Los Angeles, the chef returns to Paris with a precise, instinctive cuisine, marked by the right seasonings and daring combinations. He succeeds Anthony Denon, with whom he worked at Le Meurice, and takes over the reins of the hotel's kitchens.

Mylo Levin's Baudelaire on video :

Today, he is imposing his style: a sincere and delicate cuisine, where each plate tells a story of seasonality and terroir. His signature dish, Noix de Saint-Jacques au naturel, reflects this approach: worked into thin raw strips, they open onto an explosion of freshness with a subtle swim of bergamot and clementine, enhanced by a gin granita and a touch of tagetes oil. This harmony of textures and flavors illustrates our commitment to gastronomy that is both daring and respectful of the product.

The seven-course menu offered at Le Baudelaire highlights this same philosophy, where each plate is built around the very essence of the product. From delicate starters - sea urchins in bonito and coriander jelly, oysters with tarragon and lemon caviar - to inventive desserts, such as a Corsican clementine combined with heather honey and a touch of propolis, Mylo Levin creates a sensory journey of great coherence. Straight from Corsica, he brings out the best in seafood and simple vegetables.

From the very first bite, sea urchin reveals its delicacy, accompanied by bonito jelly and a fresh note of coriander. Oysters are paired with tarragon and lemon caviar, while brioche bread with beef marrow reveals the richness of bottarga.

The starters continue to build momentum, with celery tagliatelle sublimated by a shellfish jus and smoked butter, or Jerusalem artichoke married to panzetta in an amber jus.

• To be read
• This Week’s Top Deals in Paris and Île-de-France, February 9-15, 2026

In dishes, in dishes, he plays on the contrasts between land and sea. Red mullet is adorned with saffron and wild rice, while doe back, seasoned with combava, is accompanied by melting kale.

The sweets pay homage to Corsican flavors with clementine and heather honey, followed by candied apple with caramel and toast, before concluding with a chocolate cream with sobacha praline, sublimated by whisky ice cream.

With this appointment, Mylo Levin breathes new life into Le Baudelaire, confirming the Burgundy Paris 's place among the capital's finest gourmet restaurants. An address to be (re)discovered without delay. This restaurant is aimed at gourmets in search of excellence, or lovers looking for a fine experience with a seafaring accent. A warm welcome and a fine wine list are just some of the reasons to spend an excellent moment in this human-scale restaurant. The restaurant is open only in the evening, every day except Sunday and Monday.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.