Seasonal Selection
Sauternes gelée, brioche, Périgord truffle
Spinach, Pernod, Gruyère gratinée
Cognac cream, chive oil, tarragon
Bordelaise, pommes Anna, roasted marrow
Brown butter, capers, parsley, lemon
Cherry gastrique, turnip fondant, frisée
Madagascar vanilla, caramelized sugar
Caramelized apple, crème fraîche
Grand Marnier, dark chocolate, gold leaf
The Chef's Table
With three Michelin stars and over thirty years of classical French training, Chef Moreau brings an unwavering commitment to provenance and technique. His philosophy is simple: honor the ingredient, respect the season, surprise the palate.
Every dish at Le Grand Palais tells a story rooted in the countryside of Provence and refined in the kitchens of Paris. The tasting menu changes weekly, guided by what arrives fresh each morning from our network of trusted farmers and fishermen.
The Experience
Gilded columns rise to a vaulted ceiling where candlelight dances across Art Deco reliefs. The murmur of conversation blends with live jazz from the mezzanine. Every table is dressed in ivory linen, set with hand-polished silverware and Baccarat crystal. This is not merely dinner — it is a journey to the golden age.
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