On Avenue Montaigne, Hôtel Plaza Athénée has opened a new chapter in its culinary story. Its gastronomic restaurant is now called La Grande Table du Plaza Athénée, a name that embraces the scale of French dining while giving it a more contemporary rhythm.

The project does not seek novelty for novelty’s sake. It begins with an inheritance: the Belle Époque, the care of ceremony, Parisian grand dining and the singular relationship between cuisine and the art of hosting. Led by chefs Jocelyn Herland and Anthony Di Prospero, with executive pastry chef Angelo Musa, the restaurant revisits those codes through seasonal ingredients, precise service and a more fluid experience at the table.

At the heart of the room, a twelve-metre marble table establishes the spirit of the place. It brings guests together and makes conviviality tangible. The experience, however, extends beyond the plate. Tableside carving, flambé service and shared garnishes return as gestures of hospitality rather than demonstrations. The ritual is carefully composed, but never ostentatious: it gives structure to the evening and leaves space for conversation.

The menu follows the seasons and draws on the richness of French terroir. It sets culinary history beside a lighter, more immediate writing. An Escoffier soup opens the meal, while the Grand Dessert Belle Époque looks to childhood memories and French pâtisserie. The intention is not to pile up references, but to turn every course into a moment within a wider sequence.

This renewal is also grounded in a long-standing team. A significant part of the culinary brigade has worked at the Plaza Athénée for more than a decade. Chefs, sommeliers, maîtres d’hôtel and pastry cooks bring together their individual skills to form a collective vision of hospitality, one in which knowledge is passed on while the restaurant continues to evolve.

Inside Rémi Tessier’s dining room of crystal and gilded details, La Grande Table expresses a particularly Parisian idea of luxury: heritage is not replicated, it is put back into motion. The restaurant shows how haute gastronomy can remain contemporary when it values mastery over display, attention over noise and the pleasure of sharing time over performance.

La Grande Table du Plaza Athénée welcomes guests from Tuesday to Saturday for dinner, and on Saturday for lunch. Information and reservations: https://www.dorchestercollection.com/paris/hotel-plaza-athenee/restaurants-bars/la-grande-table/

Through the meal, the address makes a simple argument. The elegance of a restaurant comes neither from excess nor nostalgia, but from the accuracy of its attention. From the first welcome to the final dessert, the Plaza Athénée places the guest at the centre of an experience defined by care.

It is a confident return to grand dining, made legible for guests who still value time, craft and the intelligence of restraint. It places the pleasure of receiving at the centre.