Exceptional setting and atmosphere : dining room, terrace and bar in the gallery
The Chef Patrick Käppler and his brigade propose you a fine and creative gastronomy served in the exceptional environment of the panoramic restaurant.
The menu is adapted to every season with a choice of high quality fresh products.
The panoramic terrace welcomes you for lunch or dinner in summer time.
The bar gallery with the fireplace, sofas and the lounges invite you to relax with an apéritif or a liqueur, or at tea time.
The restaurant is open every day from 12:30 am and 7:30 pm. Closed on Saturday for lunch and Sunday for dinner.Discover our Autumn Carte Book your table
Served in the panoramic restaurant or in a private dining room, the buffet breakfast is composed with a choice of hot drinks, coffee, tea, hot chocolate, fresh fruit juices, croissants, breads, butter, jams, honey, yoghurts, fresh fruits salad, cereals, scrambled or boiled eggs ...
On 24 August 1837, Collinet, the chef at the Pavillon Henri IV accidentally came up with a recipe for pommes soufflées during the inauguration of the Paris-Saint-Germain-en-Laye railway line. He was later the origin of another gastronomic event: it was Collinet who developed the recipe for Béarnaise sauce.
Chef Patrick Käppler will reintroduce you to these two classics of French gastronomy, along with other delights.Recipe of the Pommes soufflées Recipe of the Sauce Béarnaise
Description of the Chef
Patrick Käppler, who began his experience at the "Martinez" then a further 7 years at "Laurent" and then in "Beauvilliers", joined the team of the Pavillon Henri IV in the beginning of September, 2004 to treat us to his delicate cuisine.
At the head of a team of 10, this talented Chef proposes a classical cuisine which he describes as "bourgeoise" and which integrate perfectly into the cultural heritage of the Pavillon Henri IV.
The media speak about us :
- Lexnews blog Discover the article
- Cooking lesson on Yvelines Première channel by Eric Suc Discover the video
- Henri Yadan, Luxe Tentations Discover the video
- Henri Yadan enjoyed the famous terrine Discover the article
- Prestige & Santé (december 2013) Discover the article
- La Radio du Gout january 2014) Discover the article
- Gilles Pudlowski's blog "Les Pieds dans le Plat" january 2014 Discover the article
Distinction Culinary College of France
Excecutive Chef, Patrick KÄPPLER
Member of the Culinary College of France, chaired by Alain Ducasse
Hotels & Preference - Awarded "Great Food" Guide 2014/2015
Châteaux & Hôtels Collection - Collection "Residence of Character"