The Bachaumont hotel unveils its modernized French cuisine restaurant

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Published by Laura B., My B. · Photos by My B. · Published on 8 February 2022 at 10h27
The hotel Bachaumont set in Paris 2nd arrondissement completely renewed its restaurant. New décor, new management encouraged by Guillaume Guedj. In the kitchen, chef David Baptiste completes French-inspired cuisine, while pastry chef Sophie Coulombel is entrusted with magnificent desserts.

In 2022, the hôtel Bachaumont restaurant gets a new breath of life. And whoever thinks renewal also means new talents and partnerships: Dorothée Meilichzon for the design, Guillaume Guedj for the new image of the restaurant where work chef Baptiste David and pastry chef Sophie Coulombel.

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Looking for novelty, hotel owner Samy Marciano since the opening in May 2015 has called in Guillaume Guedj – founder of Michelin-starred Passage 53 restaurant, Gyoza BarRamen Bar and Mr T. As for designer Dorothée Meilichzon, she had been already entrusted with the decoration of the hotel when it opened.

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As for the restaurant, she was inspired by the 30’s, Art Déco to reinterpret the bas-reliefs and rethink the murals. Red leather bench seats and exotic tapestries, as well as mirrors adorn the restaurant featuring the open-plan kitchen. The restaurant provides a soft atmosphere, and here and there, a brighter place especially by the open-plan kitchen.

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The Bachaumont restaurant serves French-inspired cuisine based on seasonal and local produces. Trained in the kitchens of the Taillevent and the Orangerie of the George V, David Baptiste relies on the basics of French cuisine to deliver contemporary dishes with a strong floral accent. Precise and hearty dishes.

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Therefore, at the moment, chef David Baptiste serves pâté en croute, very modern burnt deviled leek, and jumbo shrimp ravioli, and these are only the starters.

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Moving on to main courses, the seared scallops rub shoulder with poached hen and lentil dahl.

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But the small bonus (and actually major asset) of the Bachaumont restaurant is the lunch offer with a main course for 20 euros, available in a set menu between 28 and 35 euros. When we came, we got the starter of the day, a very fresh seabream carpaccio. The fish, sliced not too thinly to get some bite hides slices of crunchy cabbage. The whole skillfully seasoned with clementine vinaigrette.

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We continued with the main of the day, some pearly cod served with Swiss chards and mashed potatoes and black olives. Once agan, the dish is very hearty and the pairing is highly original.

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The Bachaumont desserts are made by Sophie Coulombel, former pastry chef at the Plaza Athénée, Substance and Shangri-La.

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At the moment, she works with Corsican grapefruit paired with praline, as well as chocolate, kiwi from Ardèche with shiso sorbet and crunchy meringue. As for the profiteroles, there are based on buckwheat and caramel. Desserts are beautifully plated, like the other dishes. 

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Please note Sophie Coulombel's pastries are also availble at the Comptoir at the Bachaumont to enjoy on site or to takeaway. A counter also serving hot drinks and wines.

Are you tempted to have lunch or dinner at the Bachaumont?

This test has been carried out as part of a business invitation. If your experience is different from ours, please let us know in the comments.

Practical information

Dates and Opening Time
Starts 1 February 2022

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    Location

    18 Rue Bachaumont
    75002 Paris 2

    Prices
    Desserts: €13 - €14
    Entrées: €15 - €19
    Plat du jour: €20
    Formule déjeuner: €28 - €35
    Plats: €28 - €90
    Menu découverte: €85

    Recommended age
    For all

    Official website
    www.hotelbachaumont.com

    More informations
    Du mardi au samedi de 12h à 14h30 et de 19h à 22h.

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