Panoramic restaurant & Gallery bar


Exceptional setting and atmosphere : dining room, terrace and bar in the gallery

   Discover our Winter's Menu 2020   


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 ...

Historical recipes

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.


   Recipe of the Pommes soufflées      Recipe of the Sauce Béarnaise