The final Paris residence of the Marquis de La Fayette erected in 1728 by Louis XV’s architect Antoine MAZIN now has a chef worthy of the elegance and history associated with the building. Chef Nicholas ROUDIER spent sixteen years perfecting his craft, including a stint with 3-star chefs Alain Passard of ARPEGE and Eric Frechon of the EPICURE at Le Bristol.

The final Paris residence of the Marquis de La Fayette erected in 1728 by Louis XV’s architect Antoine MAZIN now has a chef worthy of the elegance and history associated with the building.

Chef Nicholas ROUDIER spent sixteen years perfecting his craft, including a stint with 3-star chefs Alain Passard of ARPEGE and Eric Frechon of the EPICURE at Le Bristol.

When Lafayette presented his hand in friendship to George Washington his Freemason ring overcame their lack of a common language and created the bond that was essential to the successful outcome of the American revolution and the Hotel Mazin La Fayette was spared Baron Haussmann’s wrecking ball because the Baron  was also a Freemason.

Jean-François CHUET and his wife, the accomplished classical sitarist YANG Lining purchased the property in 1999 and began the process of restoring it. It now boasts three separate and distinct dining rooms furnished in period furniture with antique accents throughout.

I was lunching with Jean-François to discuss the launch of the first annual July 4th celebration of Franco-American amity that will feature wine and nibbles in the courtyard with unfurled flags of France and the original thirteen colonies, culminating in a rousing rendition of The Star-Spangled Banner-I know because I will be leading you in song!

Afterward, Chef ROUDIER will craft a menu reflecting our two cultures-no hot dogs, hamburgers nor corn-on-the-cob and no tuxedos–no snobs need apply– but please, no jeans. Complete details to follow shortly in an upcoming PARIS INSIDER.

We began our meal with a white Romorantin served with grilled scallops accompanied by daikon radishes and mousseline of parsnips with pomegranate juice.

This was followed by a rarity in contemporary French restaurants, pan-fried frogs legs, with saté spices and cauliflower tempura-finger lickin’ good.

For dessert, Chef Patissier Nicolas TREOLIERE, another alumnus of Le Bristol where he studied under Laurent JEANNIN created a mouse chocolat wrapped in  a praline crust sitting on a platform of exotic fruits.

As we sipped espresso I saw the main course from my next visit go by–roast pigeon breast.

I am certain the Marquis would have enjoyed this meal as much as I did.

A luncheon menu of entrée, plat or  plat dessert at 39 euros is a great introduction to Chef Roudier’s cuisine

1728 • rue d’Anjou

Lunch: Tuesday-Friday

Dinner: Monday-Saturday

01-40-17-04 77