Drouant: The Most Literary Restaurant in Paris

Drouant Restaurant

Drouant Restaurant in Paris

Historical and Culinary Excellence

Founded by Alsatian Charles Drouant in 1880, Drouant is one of the ten oldest restaurants in Paris. Since 2006, it has been helmed by another Alsatian, the three-star chef Antoine Westermann. Renowned alongside culinary legends such as Michel Bras, Bernard Loiseau, Guy Savoy, and Alain Ducasse, Westermann ensures that Drouant continues to be a cornerstone of French cuisine. This iconic restaurant is just a 7-minute walk from the Relais Saint Honoré. Experience culinary history by dining at Drouant!

A Literary Landmark

Drouant is not only famous for its rich history but also for being the home of the prestigious Goncourt literary prize. Established in 1904 and globally recognized, the Goncourt prize is awarded every November at the restaurant. Every first Tuesday of the month, the Goncourt Academy meets in the “Goncourt Salon” to discuss literary news. In September, the jury members announce a selection of books and vote after lunch to choose the winner for the year. Join the literary tradition at Drouant and witness a piece of history!

Exquisite Dining Options

Gastronomic Delights

Drouant offers an affordable yet exquisite lunch menu, the Baladin menu, which includes a starter, main course, and dessert for €45, featuring 3 starters, 2 main courses, and 2 desserts. For dinner, there is a menu available for €65, with a wide selection of entrées from €18 to €30, main courses between €25 and €43, and a delightful assortment of desserts. Savor the best of French cuisine with a meal at Drouant!

To give you a taste of the culinary excellence, here is a simple recipe by Antoine Westermann: Caramelized Pineapple Skewers with Rosemary.

Peel a rosemary stem and keep the leaves.
Cut pineapples into cubes and skewer them on the rosemary stem.
In a large saucepan, heat powdered sugar without water, stirring regularly to prevent burning.
Deglaze with butter, then add the pineapple and cook for 2 minutes.
When the pineapple is caramelized, deglaze with a mixture of lemon and orange juice.
Add the rosemary leaves and let infuse for 1 minute.
Plate and sprinkle with lime.

Visit Drouant for an unforgettable dining experience steeped in history and literary tradition!