Le Baudelaire

Le Baudelaire at Le Burgundy Paris holds one Michelin star, awarded since 2011. The kitchen adopts a responsible, seasonal approach to modern French gastronomy, privileging local sourcing and full valorisation of products. The house emphasises a sustainable, coherent gastronomy and a dining experience that blends precision with gourmandise. Dinner service runs Tuesday to Saturday; a smart elegant dress code applies and pets are not permitted. Light-filled and intimate, the dining room opens onto a planted patio and offers a refined, warmly welcoming setting for a hushed dining experience; seasonal outdoor seating amid the greenery is available when appropriate. Modern French fine dining places strong emphasis on sustainable, local and seasonal produce; menus are curated multi-course tasting experiences of three, five or seven courses that change with the inspirations of the moment and highlight product authenticity through balanced, creative pairings. Mylo Levin (Executive Chef) trained at Ferrandi, worked at Le Meurice under Christophe Saintagne and at La Table by La Villa, was appointed Executive Chef in January 2025 and leads a team focused on generous, balanced and elegantly presented dishes. Specialties include scallops (Saint-Jacques), a sea urchin amuse-bouche, artichoke preparations, a duck main dish, Jerusalem artichoke millefeuille and citrus desserts by Léandre Vivier, who designs refined desserts and the celebrated afternoon pastry offering and is Meilleur Apprenti de France 2013, winner of a national television pastry competition and named Talent Pâtissier of the Year 2026.