In the new chapter in the tale of Drouant, no detail has been left to chance. Entrusted to interior architect Fabrizio Casiraghi, the decor reinterprets and refreshes the restaurant's Art Deco codes, giving it decidedly contemporary energy in a cameo of sunny shades. Thanks to a talented team led by General Manager James Ney, this Parisian institution has been reinvented. In the kitchens, Romain Van Thienen, who trained alongside Yannick Alléno and Olivier Bellin, is at the helm. The menu continues to honour bourgeois cuisine while blending tradition and modernity. The Chef thus revisits great classics of French gastronomy, enhancing them with plays on textures, extractions, and modern techniques for preparing sauces and juices, occasionally adding a few seeds of caviar.

Leek vinaigrette takes the shape of a medallion on a leaf of nori seaweed, the pâté in pastry, "L’Oreiller de la Belle Diane", lies on a bed of celery, while the "vol-au-vent" keeps pace with the seasons. Signature recipes naturally rub shoulders with new dishes, sometimes in reference to the restaurant's literary soul, such as a fine "Romain Gary" tart or "Colette lobster" dreamt up for the Goncourt Prize 2023. Drouant also guarantees excellence in its presentation of the dishes, such as beef tartar prepared on the spot and served from the pedestal table in front of the guests. An absolute must in France's culinary tradition, cheese is not forgotten, with treasures from master cheese-maker Virginie, based in Montmartre. Illustrating the diversity of France's terroirs, with respect for the animal and its pastures, a selection of cheeses (Pommard, Tomme aux Fleurs, Galopin, Berrichon, Lingot de Cocagne…) forms a perfect companion for the 2,000 wine references, including 1,000 from the Rhone Valley. Very rare!