Cristal Room Baccarat restaurant

The Cristal Room Baccarat, which had a new look in 2017, has plenty to seduce you. Nestled in a sumptuous former mansion in the 16th arrondissement of the capital, the establishment is now headed by the Ludéric group (the Mini Palais at the Grand Palais, Ralph's on Boulevard Saint-Germain, the Café des concerts at La Villette, or the Champeaux at Les Halles).

To give the Cristal Room Baccarat a new lease on life, Ludéric has given the place a new image, starting with a new decoration. Gone is Philippe Starck's decor, replaced by Jacques Grange's creation. And it is an openly more modern and colorful setting that is now displayed on the second floor of the building with also the creation of a magnificent bar. The chandeliers and the sumptuous works of Baccarat are still displayed in the restaurant, as on the ceiling, on the fireplaces or on the tables.

As for the menu, the restaurant has abandoned the dishes of the multi-starred restaurateur, Guy Martin, to honor the cuisine of Chef Mathieu Mécheri. Mathieu Mécheri, who worked with Chef Stéphane d'Aboville at the Mini Palais, offers fresh, creative, gourmet cuisine inspired by the history of the crystal factory at the Cristal Room Baccarat.

We can't hide the fact that it's a very beautiful and succulent gastronomic experience that we had the chance to live.

It all starts with the starter and notably one of the Chef's signature dishes; the surprising and delicious Mystery Egg sublimated by its fine velvety wood mushroom sauce.

Mystery egg

My sidekick opts for a very autumnal starter: a tasty Jerusalem artichoke velouté with chestnut slivers.

The tasting continues with succulent and melting slices of roasted monkfish with Colonna bacon, stuffed concciglionis and basil pistou. An excellent dish with Mediterranean flavors that literally seduced my taste buds.

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Roasted monkfish with Colonna's bacon and stuffed concciglionis

For the female clientele, fish is the star of this menu with a pearly cod with vegetables in a chorizo broth, snacked scallops accompanied by a duo of endives with citrus fruits or a turbot cooked in a meunière with a celery mousseline with coconut milk.

Carnivores will be delighted with one of the restaurant's star dishes: roasted saddle of lamb, perfectly cooked, and its bulgur with dried fruits and harissa.

Saddle of lamb

Discover also the 300gr veal chop with a gratin of Roseval or the crispy sweetbreads, with half-cooked tetragones with balsamic.

Gourmands that we are, we could not resist the discovery of desserts with on one side, for cocoa addicts like me, the all chocolate Cristal, based on praline chocolate in several forms (liquid, iced, flaky ...), and on the other the soufflé with mirabelle plum liqueur from Lorraine!

Mirabelle plum soufflé from Lorraine

With this change of tone and menu, the Cristal Room Baccarat has undeniably seen right, betting on a cuisine that satisfies the discerning gastronomes and with prices that are resolutely more affordable. So now there's no reason not to push open the doors of this place, which will delight your eyes and taste buds!

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.