Les 20 ans
October 13 at 7pm
Benoit marks 20 years under Alain Ducasse with a limited menu celebrating its bourgeois soul. Think Lobster à la Parisienne, Lucullus Tongue, and that famous truffle vegetable dish: old-school luxury, done right.
Hello! I'm Outgoing.I help make life more interesting.
Hello! I'm Outgoing.I help make life more interesting.
French Food
French FoodBenoit Paris
At Benoit Paris
4th Arr.
Step into 1912 at this Michelin-starred bistro where Belle Époque woodwork, velvet banquettes, and copper pots set the stage for hearty French classics like Escargot, veal sweetbreads, and towering Profiteroles.
Classic French cuisine
Historic Parisian dining
Alain Ducasse restaurant
Tips
🧈"the best butter" (user review)
🪑tables are closely packed, cozy not spacious
💰lunch menu is 42€
Upcoming at Benoit Paris
Tuesday, Oct 13
Sunday, Nov 1
Le lièvre à la royale s’invite à la table de Benoit Paris
November 1
Lièvre à la royale is the kind of dish that demands a reservation: wild hare stuffed with foie gras and truffle, slow-braised in its own rich blood-thickened sauce. Chef Kelly Jolivet serves it only through November at this Michelin-starred 1918 bistro.
Tuesday, Dec 15
Les coulisses du menu de fêtes de Benoit: inspirations et créations des chefs
December 15
Step back into 1918 at this Michelin-starred bistro for a holiday menu that tastes like Christmas in Paris. The Pigeon Wellington and blue lobster bisque arrive with Moët pairings in a room that hasn't lost its soul to time.
Benoit Paris
4th Arr.Open
French FoodFrench FoodStep into 1912 at this Michelin-starred bistro where Belle Époque woodwork, velvet banquettes, and copper pots set the stage for hearty French classics like Escargot, veal sweetbreads, and towering Profiteroles.
Classic French cuisine
Historic Parisian dining
Alain Ducasse restaurant
Tips
🧈"the best butter" (user review)
🪑tables are closely packed, cozy not spacious
💰lunch menu is 42€
Google
(2,785)
4.2
Upcoming at Benoit Paris
Tuesday, Oct 13
Sunday, Nov 1
Le lièvre à la royale s’invite à la table de Benoit Paris
November 1
Lièvre à la royale is the kind of dish that demands a reservation: wild hare stuffed with foie gras and truffle, slow-braised in its own rich blood-thickened sauce. Chef Kelly Jolivet serves it only through November at this Michelin-starred 1918 bistro.
Tuesday, Dec 15
Les coulisses du menu de fêtes de Benoit: inspirations et créations des chefs
December 15
Step back into 1918 at this Michelin-starred bistro for a holiday menu that tastes like Christmas in Paris. The Pigeon Wellington and blue lobster bisque arrive with Moët pairings in a room that hasn't lost its soul to time.