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.

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 Bar, Ramen Bar and Mr T. As for designer Dorothée Meilichzon, she had been already entrusted with the decoration of the hotel when it opened.

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.

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.

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.

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.

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.

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

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. 

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.