A brief history of Paris's great restaurants: Le Train Bleu, a journey to the Belle Époque

A true architectural gem and Parisian institution, Le Train Bleu is a piece of history, suspended in time. Located on the second floor of the Gare de Lyon, this sumptuous venue has been combining heritage, cuisine and art de vivre for over a century.

Enter a world where the splendor of the Belle Époque comes to life at the table, in a theatrical setting with monumental frescoes and velvet banquettes.

From World's Fair to railway myth

Le Train Bleu was born in 1900 to coincide with theParis World's Fair, when the city adopted new architectural symbols.Architect Marius Toudoire, also responsible for the Gare de Lyon's famous clock tower, was commissioned to design the Buffet de la Gare, intended to welcome a prestigious clientele in transit to the south of France. Inaugurated in 1901 by the President of the Republic, Émile Loubet, the buffet quickly became a must for high society travelers, artists, writers and royalty. Its aim: to offer a refined culinary experience in sumptuous surroundings, even before leaving Paris. In 1963, the restaurant took the name Train Bleu, in homage to the legendary Paris-Vintimille railroad line that linked the capital to the seaside resorts of the Côte d'Azur and Italy. This luxury train, frequented by the bourgeoisie and artists, extended the image of an elegant, carefree art of travel. The restaurant became a symbol of French railway refinement.

A listed décor, a witness to the Belle Époque

From the outset, Le Train Bleu has been designed as a theatrical setting. It brings together everything spectacular that the Belle Époque could produce: wall frescoes, tassel chandeliers, lavish gilding, carved woodwork, original parquet floors, upholstered leather banquettes, large clocks, all bathed in natural light. An atmosphere that evokes the luxury and grandeur of the grand hotels of the late 19ᵉ century. In 1972, several of the restaurant's rooms were listed as historic monuments: the grand dining room, the golden lounge, the Tunisian and Algerian lounges, as well as the access corridors, are now protected for their heritage and artistic value. Even today, dining here is like stepping into a time machine, away from the hustle and bustle of the platforms and into the heart of railway myth.

A gastronomic table rooted in culinary heritage

If the décor is impressive, the cuisine at Le Train Bleu is no less so. Long under the aegis of Michelin-starred chef Michel Rostang, now a culinary consultant, the menu revisits the great classics of French cuisine: leg of suckling lamb, pike quenelles in Nantua sauce, sole meunière, foie gras, millefeuille, baba au rhum. Timeless dishes served with classic savoir-faire, worthy of the place. The Maison's ambition is to bring French-style dining to life, with old-fashioned service and cuts in the dining room, in a unique atmosphere blending pomp and gentility.

• To be read
• A short history of the great restaurants of Paris: Gallopin, 150 years in front of the Stock Exchange
• A brief history of Paris's top restaurants: Le Pharamond, Normandy-style ambience
• The history of Paris's great restaurants: La Tour d'Argent and its numbered ducks

Le Train Bleu in Parisian life and popular culture

A landmark in the Gare de Lyon area, Le Train Bleu is part of the collective imagination. It has welcomed generations of travelers, celebrities, writers and filmmakers. Jean Cocteau, Brigitte Bardot, Salvador Dalí and Coco Chanel have all been seen here. It has also been used as a film set, notably in Luc Besson's Nikita. People come here for lunch before a train, dinner after a show, to celebrate a special moment or simply to take a break from time. An institution that continues to amaze.