Gastronomy at Hôtel de Crillon: A Lunch at the Crillon

Lunch in the Courtyard

Our lunch at Hôtel de Crillon started with a welcome I did not expect during a hotel inspection. The General Manager came personally to thank us for taking the time to visit the property, enjoy the food and bring the experience back to our clients. He was constantly on the floor, which made the welcome feel very personal.

We sat in the courtyard. It was hot that day, but there was no direct sun, so the temperature was just right. The different spaces at the Crillon are beautiful and each has its own character. You can choose how you want to experience your lunch. The atmosphere was relaxed. There was none of the stiffness that sometimes comes with formal luxury. The team was present without constantly interrupting us. Our water was refilled without breaking the conversation, and the daily specials were brought to the table and explained.

That is class.

The Cheese Soufflé

The cheese soufflé was the first dish that really caught me. It was one of the signatures and was perfectly executed. It came with cheese foam inside, and when we cut into it, the texture was exactly right. Then came the little bit of theatre. The waiter flipped the soufflé and added the pressurised cheese inside. It was done with such precision that the technique became part of the dish rather than simply something to watch.

My main was grilled salmon, perfectly cooked, with sides that were equally good. Even the mashed potatoes surprised me slightly. I had expected the traditional French abundance of butter and cream, which certainly makes potatoes wonderful, but these were lighter. The food itself was French, modern and very clean in its presentation.

The Wine and the Île Flottante

At one point I asked for a Sauvignon Blanc. It wasn't on the menu by the glass, but the team found one for me. The bottle was being poured elsewhere in the property and they brought it specifically for us. The sommelier came to the table himself and explained the wines. Marisa had a wonderful Provence rosé. He knew the wine houses and their histories, and it was obvious that he knew exactly what he was pouring. The Sauvignon Blanc was perfectly balanced. It almost disappeared as you drank it.

Then came the Île Flottante. I had never seen it presented this way. Instead of the traditional arrangement, the île became the holder for the cream. It was almost like a crème brûlée where you could eat the whole thing. There was an incredible amount of vanilla in the cream. It was inventive without losing the connection to the French classic.

Beyond the Hotel

What stayed with me was the quality across the whole meal. The food was carefully made, the explanations were excellent and the service kept the right distance. Nothing felt forced. I also like what Rosewood does outside the dining room. The hotel creates seasonal pastry projects for people beyond its guests, with something frozen in summer and something warming in winter. There is also a pastry shop where locals can buy pastries to take home or bring to friends and family. That matters to me. A luxury hotel can easily become completely separate from the city around it. The Crillon does not seem interested in doing that.

For lunch, I would choose exactly what we did. I generally prefer having a substantial meal at lunchtime rather than a heavy dinner, and the Crillon is a wonderful place to do that. I would also be very direct about what you want. If there is a particular wine or drink you would like, ask. They will make an effort to find a solution. The chef behind our menu had previously worked at the two-Michelin-starred restaurant at the Four Seasons George V, and the level of the cooking at the Crillon was extraordinary. For the quality we experienced, I also found the prices very reasonable.

For us, it was one of the best meals we had in Paris.

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Read more about this incredible property here: 

DeSalvio Travel Review of Virtuoso Hotel property Hôtel de Crillon
The History of Hôtel de Crillon: Marie Antoinette, Music and French Heritage

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At DeSalvio Travel

If you are planning a Paris stay and want to experience more than beautiful rooms, we can help you build an itinerary around the city's food, art, music and hotels. We look for the places where the experience feels personal, from a memorable lunch at the Crillon to the smaller details that make a stay worth remembering. As a Rosewood Elite partner, we can secure a guaranteed room upgrade at booking, alongside Virtuoso benefits including daily breakfast, a $100 food and beverage credit, and priority early check-in or late check-out when available. Get in touch with us to plan your next journey through Europe.

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Book your call here.

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Robert Poortinga  
Travel Booking Assistant  
River cruise & Europe destination expert  
Culinary and art travel specialist

Concert Pianist

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