Le 1920, 2 Michelin-starred restaurant
In elegant surroundings, decorated with original frescos, chef Julien Gatillon offers a contemporary take on French gastronomy, paying particular attention to seasonal produce, creating dishes using products from the land, sea, fresh water and the forest. These are harmonious creations whose flavours work together to complement the product selected by the best suppliers. A culinary art that he defends with a passion in perfect harmony with the tradition of art de vivre supported for three generations by the Rothschild family.
Indoor, Olivier Alglave (1st prize in the Georges Baptiste Cup France and Europe in 2012 and Finalist in the Meilleurs Ouvriers de France Maître d’hôtel, du Service et des Arts de la table 2015 competition) ensures that the cuisine initially prepared in the kitchen by Chef Julien Gatillon is expertly finished off before your very eyes on the carving trolley.
The wine list is extremely refined. Wines from the Baron Edmond de Rothschild’s Wine Company feature prominently, offering an international selection that is complemented by a superb choice of champagnes and fruit brandies.
The restaurant also has a private room for about ten people and a beautifully maintained patio available in summer.
At just 30 years of age, and only two years after gaining his first star at Le 1920, chef Julien Gatillon has now been rewarded with a second star in the Michelin Guide. The distinction is something that this young chef and his teams have long dreamed of, and one that rewards all the energy he has inspird since his arrival.
Long, slow cooking times and short circuit distribution are two pivotal points in Julien Gatillon’s cuisine. The meat is delivered whole and cut up on the premises, the bouillons and sauce bases are homemade and the short circuit distribution system means that products such as game, butter and cheese all come from the Ferme des 30 Arpents, belonging to the Rothschild family.
Together with his pastry chef Jérôme Berdelou, he uses this choice to design a exceptionally dynamic menu that offers unexpected surprises and signature dishes every day developed around the core essentials of French fine dining: Gamberonis from the Gulf of Genoa in Kristal caviar, large crispy cage-fished langoustines, Miéral Bresse roast chicken or Paris Brest and Rothschild’s traditional soufflé.
Take a look at our Menu
Closed weekly on Sunday evening, Monday all day and Tuesday lunchtime. Le 1920 restaurant is currently closed and will be reopen for the Summer Season on 27st May.