Two MICHELIN stars · Arc de Triomphe, Paris 17thMaison Rostang
The great classics of French gastronomy, brought into the present by chef Nicolas Beaumann.
Awards & distinctions
The MICHELIN Guide inspector's review
« Chef Nicolas Beaumann enthusiastically carries on the tradition of fine taste that has always been upheld in this iconic institution, while moving ever further towards modernity, as shown by the freshly renovated dining room. Across the short menu or the tasting menus (including a plant-based one), diners delight in a poivrade artichoke "en velouté de ses feuilles, farce de câpres et d'olives", the essential quenelle de brochet with its lobster cream, or Bresse poultry with salsify and vin jaune jus. Pastry chef David Boudinet's sweet repertoire is every bit as impressive, with, for example, this fine 65% Madagascar chocolate dessert topped with crispy gavottes, fresh herb sorbet and a tangy yuzu sauce, all finely balanced. As for the decor, hushed and rejuvenated, it charms newcomers and regulars alike, with its glass roof open to the kitchen, Art Nouveau touches, art collection and, now, its exposed brickwork. »
The House
The French art of hospitality
For over forty years, the house has welcomed guests through a series of intimate salons — stone, brick, marble and an Art nouveau stained-glass ceiling. Service à la française, and a cellar you can see from your table.
The Chef
Nicolas Beaumann
Trained in France's greatest houses — apprentice to Michel Rostang, then sous-chef at Le Meurice alongside Yannick Alléno — Nicolas Beaumann leads the kitchens of the Maison, of which he is now a partner. His cuisine unites classicism and modernity: sublime produce, bold flavours, precise pairings, menus created with the seasons.
Pastry
David Boudinet — Passion Dessert Award 2026
After the 1947 at Cheval Blanc in Courchevel and Alain Ducasse's Louis XV, David Boudinet crafts legible, colourful desserts where produce reigns. In 2026 his work was honoured with the MICHELIN Guide's Passion Dessert award.
The cellar
A cellar at eye level
Set against the stone, the glass cellar stands in the dining room: you choose your wine with your eyes before you say a word. Great appellations sit beside lesser-known estates, at every budget, and the sommelier guides you from one course to the next.
À la carte & Menus
A menu that follows the seasons
Tasting menus
Starters
Gently confit whole, concentrated tomato water, basil ice cream
Tender quenelle and lobster cream, puffed rice
Agria potato moelleux, watercress and smoked cream
Fish
Crunchy fennel, rosemary apricot compote, ratatouille jus
In a robust consommé infused with sweet spices, romaine lettuce leaf and briny emulsion
Meat
Indulgent Swiss chard gratin, veal jus with vin jaune and fir bud oil
Served for two, beetroot cooked in its own juices and cranberry gel
Barbecue-cooked, "other cuts" compression glazed in jus, confit Charlotte potatoes and tangy cream
Cheese
Desserts
Scented with peppermint, delicate sheep's-milk cream, peach and marjoram sorbet
Brownie cake, cardamom ice cream, bitter spiced sauce
Lemon balm freshness, Tonka bean bavarois, bitter almond sorbet
Private hire & groups
Three scales of private hire
The whole house can be privatised for up to 50 guests. The salon confidentiel, beneath its Art nouveau stained-glass ceiling, seats 6. The chef's table, facing the kitchen, seats 3. Board meetings, business dinners, seminars or celebrations: every event is built to measure. We reply within 48 working hours.
Gift
Give an exceptional moment
Give a lunch or a dinner at Maison Rostang. Choose a menu or a free amount and pay online: the gift voucher arrives by e-mail, ready to print or forward. For corporate gifts and bulk orders, write to us.
Reservations
Book your table
Book online in a few moments, or call us — our team answers during service hours.
Practical info
Find us
Service
12:00 – 1:30pm · 7:00 – 9:30pm
Closed
Sunday & Monday
Address
Gallery
In pictures
FAQ
Frequently asked questions
How do I book a table at Maison Rostang?
Book online via the reservation widget (TheFork) on maisonrostang.com, by phone at +33 1 47 63 40 77 during service hours, or by e-mail at [email protected].
What are Maison Rostang's opening hours?
Service Tuesday to Saturday: lunch 12:00–1:30pm, dinner 7:00–9:30pm. Closed Sunday and Monday.
Where is Maison Rostang located?
20 rue Rennequin, 75017 Paris, in the 17th arrondissement, near Ternes and Place Pereire.
How much does a meal at Maison Rostang cost?
Menus range from the €85 lunch menu (€105 for four courses) to the eight-course €268 'Terre, Lac et Mer', with the €178 Menu Jardin, the €198 Prestige and the €248 'entre Lac et Mer'. The €135 Jeune Prestige menu is reserved for guests under 30, Tuesday to Saturday except Saturday evening. À la carte, expect around €200 per person.
Does Maison Rostang have Michelin stars?
Yes — Maison Rostang holds 2 MICHELIN stars, and pastry chef David Boudinet received the 2026 Passion Dessert award. The restaurant is also listed in Gault&Millau.
Can Maison Rostang be booked for a private event?
Yes. The whole house can be privatised for up to 50 guests. The salon confidentiel, beneath its Art nouveau stained-glass ceiling, seats 6. The chef's table, facing the kitchen, seats 3. Write to [email protected] — we reply within 48 working hours.
Is there a vegetarian menu at Maison Rostang?
Yes, the €178 Menu Jardin is entirely plant-based. Tell us about allergies and intolerances when you book: the kitchen adapts its preparations.
What is the wine list at Maison Rostang like?
The glass cellar stands in the dining room: great appellations sit beside lesser-known estates, at every budget. The sommelier guides you from one course to the next and builds the pairings with the menus.
How do I get to Maison Rostang?
20 rue Rennequin, in the 17th arrondissement, between Place des Ternes and Place Pereire. Ternes, Wagram and Pereire metro stations are a few minutes' walk away. Street parking is metered throughout the district.
Can I offer a meal at Maison Rostang as a gift?
Yes. Choose a menu or a free amount in the online shop on the Offrir page: the gift voucher arrives by e-mail, ready to pass on.
Careers
Join us
Groupe Éclore is hiring — in the dining room and the kitchen. Send us your application; every talent counts.
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