Overall Impression : At this traditional French restaurant, we heard magic words from the chef. The precious setting, the marvelous location just off the Champs Elysees , the eager and attentive staff, the eminently French clientele, the knowledgeable wine stewards and the succulent dishes made Le Laurent a great find.
About The Executive Chef Prior to joining Le Laurent, chef Pégouret worked at the Hotel Nikko, Jamin with Joel Robuchon, Les Ambassadeurs at the famous Hotel de Crillon and Le Violin d’Ingres.
Assistant Chefs Daniel Frandin and Thierry Piriou
Established-Renovated in the early 1800s and most recently renovated in 2001
Executive Chef Alain Pégouret
Handicapped Access Le Laurent was able to welcome handicapped guests in the main dining room on the ground floor (without any stairs). Bathrooms were not adapted for wheelchairs.
Head Sommelier Patrick Lair
Location on a small side street just off the Champs Elysees in the tony 8 th arrondisement
Owned the building is owned by the City of Paris and leased by a private company, Société Européenne des Grands Restaurants, S.E.G.R.
Pastry Chef : Grégorie Sermon
Size the terrace seated 150 and the main dining room 110
Director Philippe Bourguignon who has held positions of wine steward and chef, main butler and director at different times in his career. In 1978, he was recognized as “ Meilleur Sommelier de France 197 8” (best wine steward of France ). A member of the French Wine Academy , he is the author of several books including “ L’Accord Parfait ”
DÉCor-Ambiance : the building was a Louis XIV pavilion redesigned by the German architect of the Champs Elysées, Jacques-Ignace Hittorff . The decorative style when we visited was Directoire.
Head Butler : Bernard Trouchaud
Cellars Wine And Alcoholic Beverage Selection Diners had 30,000 bottles of wine to choose from with the assistance of the able steward.
Meal Champagne and marvelous smoked fish amouse bouche were followed by delicately flavored scallop and cucumber ( Saint-jacques marinées dans un lait crémexu au gout fume, folichonne de concombre et radis noir ) and crab ( Araignée de mer dans ses sucs en gelée de cepes, champignos verjutés ) starters.
Special Menus A four-course lunch and dinner Menu du Pavillon was a good value at 70 euros. There was also a seasonal (autumn when we were there) five-course set menu for 150 euros per person; to select that option everyone at the table had to order that menu. We also thought that was a good value since it included three main courses, two seafood and one game. There were also fixed price menu choices for 110, 130 and 200 euros.
Other Le Laurent was named for one of its former owners a Mr. Laurent. There were five private dining rooms with seating ranging from six to 60.
Date Of Review December 2004
ReviewersArticle by Elena del Valle
Photos by Gary Cox
Service Staff were willing and vigilant. We wanted for nothing during our meal.
Would You Dine There Again-Recommend It? Yes
