Gordon Ramsay au Trianon

Under Chef Gabriele Ravasio's direction, Gordon Ramsay au Trianon presents French gastronomy at its most refined and thoughtful. Chef Ravasio's culinary philosophy centers on sourcing the finest ingredients and allowing their inherent qualities to shine through precise technique and creative presentation. His approach respects French culinary traditions while incorporating contemporary sensibilities, resulting in dishes that feel both familiar and innovative.

The restaurant offers two tasting menus that showcase Chef Ravasio's range and vision. The five-course discovery menu (€169) provides a comprehensive introduction to his style, while the seven-course dégustation menu (€199) allows for deeper exploration of his culinary artistry. Both menus change with the seasons, ensuring that ingredients are always at their peak quality and flavor.

Signature dishes demonstrate the kitchen's technical mastery and creative vision. The duck ravioli showcases delicate pasta work and perfectly balanced flavors, while the venison Wellington represents a bold interpretation of a classic preparation. The kitchen's handling of premium seafood—particularly Breton lobster and turbot—reveals Chef Ravasio's ability to enhance luxury ingredients without overwhelming their natural character. Each dish arrives as a carefully composed plate where colors, textures, and flavors work in harmony.

The restaurant's signature dessert, the millefeuille with two vanillas, has earned particular acclaim. This interpretation of a French classic demonstrates the pastry team's technical precision—the layers are impossibly thin and crisp, the cream perfectly balanced between richness and lightness, and the two vanilla varieties provide subtle complexity that rewards careful attention. It's a dessert that honors tradition while achieving a level of refinement that sets it apart from conventional versions.

Chef Ravasio's cuisine emphasizes clarity and precision. Sauces are refined rather than heavy, allowing you to appreciate the quality of the primary ingredients. Seasonal vegetables receive the same careful attention as premium proteins, often surprising with their depth of flavor and thoughtful preparation. The kitchen's commitment to excellence extends to every element on the plate, from the most prominent components to the smallest garnishes.

The wine program, featuring over 1,300 references, provides expert guidance for pairing wines with your meal. The sommelier team demonstrates deep knowledge of both classic French wines and interesting selections from other regions, offering recommendations that enhance the cuisine while respecting your preferences and budget. Whether you choose wine pairings for your tasting menu or select individual bottles, you'll find options that elevate the dining experience.