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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Tuesday | 7:30–9:30 PM |
| Wednesday | 7:30–9:30 PM |
| Thursday | 7:30–9:30 PM |
| Friday | 7:30–9:30 PM |
| Saturday | 7:30–9:30 PM |
| Sunday | Closed |
| Monday | Closed |
Address and Contact Information
Address: 1 Bd de la Reine, 78000 Versailles, France
Phone: +33 1 30 84 50 18
Website: https://www.waldorfastoriaversailles.fr/restaurants-et-bar/gordon-ramsay-au-trianon/
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Reviews
Jan S.
We had the seasonal mushroom menu and the food was amazing, very interesting flavors and beautifully presented. The service was professional, however they were not very friendly and lacked passion. They did not explain the dishes properly, such as the origin of ingredients and philosophy of the dishes. The sommelier was also disappointing as he didn’t actually make any recommendations. However visiting the kitchen and meeting the chef was a great experience. Overall the food was great but service could be improved.
… moreJoshua Jacobs
I admit my expectations were unreasonably high because of the celebrity chef name on the restaurant, but Gordon Ramsay at Trianon exceeded even those lofty standards. Service was impeccable, and the ambiance was a perfect blend of peaceful open space and historical weight of the palace and location.
Food ranged from good to excellent in our seven course menu. Amuse bouche were creative and delicious, and the first half of the meal was on par with three-star restaurants. My favorite dish was the deer smoked with juniper wood, and it was an amazing burst of flavors and textures that combined to create pure bliss. On the other hand, the beef cheek was dry, likely because of the claimed 48-hour cooking time, while the lemon tart pre-dessert was too tart- to the point of being painful. The dessert dish of apples and mushrooms would have benefited from a smaller portion size where the sheer quantity of mushrooms in the dessert dish could be enjoyed in moderation. It was nonetheless creative and interesting, and we enjoyed the meal as a whole. Wine pairings were excellent, with many choices that were unorthodox but still perfectly matched with the dishes.
Overall we found the experience exceeded the quality and service expected of restaurants with one Michelin star, and the attention to detail, creativity, and wine list suggest that they are well on their way to a second star.
… moreFood ranged from good to excellent in our seven course menu. Amuse bouche were creative and delicious, and the first half of the meal was on par with three-star restaurants. My favorite dish was the deer smoked with juniper wood, and it was an amazing burst of flavors and textures that combined to create pure bliss. On the other hand, the beef cheek was dry, likely because of the claimed 48-hour cooking time, while the lemon tart pre-dessert was too tart- to the point of being painful. The dessert dish of apples and mushrooms would have benefited from a smaller portion size where the sheer quantity of mushrooms in the dessert dish could be enjoyed in moderation. It was nonetheless creative and interesting, and we enjoyed the meal as a whole. Wine pairings were excellent, with many choices that were unorthodox but still perfectly matched with the dishes.
Overall we found the experience exceeded the quality and service expected of restaurants with one Michelin star, and the attention to detail, creativity, and wine list suggest that they are well on their way to a second star.
Henry Fung
Chef Gabriele and his team, and the maître d’hote were amazing. Extremely refined and rehearsed team. It was like a dance and we couldn’t hear the footsteps of the service team. There was always French baguette on our plates and water at the perfect amount. It was so nice to visit the kitchen. We loved our sommelier Alexis who passionately explained every wine and we enjoyed Amandine who is a cheese expert also. We will be back to dine here, and we felt very well fed here. A beautiful view and a great celebration of our marriage. Eating like Kings and Queens here at Trianon Palace is a historical transport in time like no other.
… moreZuzana Wenhardtová
Thank you for the wonderful dinner. It was an unforgettable experience for me. Thank you also for the nice birthday surprise.
… moreTatyana Perminova
I liked the service, the interior and the atmosphère. Food was great too, I’m giving 4 and not 5 just because I expected more extraordinarity for Michelen. I did not get any « wow effect ». But it was tasty, nicely decorated and balanced. I adored Beef Wellington, that is what I’d eat again!
In general, great experience. I recommend.
… moreIn general, great experience. I recommend.
Chris
On a crisp grey late Saturday afternoon, people filed in for afternoon tea, drinks or bites to eat. It looked like they were returning from time spend in the Gardens. We did the same.
The pastries were exquisite and the Gordon Ramsey take on a burger the French style was very good although maybe a bit rich.
… moreThe pastries were exquisite and the Gordon Ramsey take on a burger the French style was very good although maybe a bit rich.
Peter N
We booked this restaurant as we were staying in the hotel for a few days on our visit to Versaille.
The hotel and restaurant are beautiful. Staff are friendly but for a restaurant of this calibre, very understaffed. Understaffing is a general theme of many businesses around the world, however, it shouldn’t be an issue in a restaurant in this class. That being said with the service as is, it limits its ability to achieve those coveted Michelin stars.
Wine/champagne services was slow. On many occasions customers either poured their own or had to be prompted to refill their glasses.
When it was poured they poured too much which caused it to be warm by the time it was consumed.
We chose the Prestige tasting menu which was a 9 course tasting menu. I’ll point out only a few courses.
Abnormally long waits between courses. Almost uncomfortably long. Might be short staffed (UPDATE: confirmed staffing shortage with the chef)
We waited 30 min between course 4 and 5 out of 9 courses. We had to prompt the waitress who said she would go ask with the chef.
The 5th course – that we waited for, was not worth the wait as they rushed presentation.
The artichoke with the ricotta cheese again felt out of place with the sour berries and barley. The beef itself was flavourful, cooked to a perfect medium rare and went well with the sauce of cardamom and barley.
Main waitress who served us agreed that too many flavours were added in the main course of beef. Also agreed with too much time between the courses.
We asked them to speed up, which is not something I have ever had to do for a tasting menu. This was probably my 40th tasting menu and so I’ve never experienced it before.
We got to meet the chef Gabriele Raviosa, a 35 year old chef with lots of energy and passion. He was really nice and will certainly go places. It’s not easy running a restaurant without all the staff that you need to provide the experience. So kudos to him for keeping it together as much as he did without the staff required.
With better service and working on some of those flavour combinations this could easily be a 5/5
… moreThe hotel and restaurant are beautiful. Staff are friendly but for a restaurant of this calibre, very understaffed. Understaffing is a general theme of many businesses around the world, however, it shouldn’t be an issue in a restaurant in this class. That being said with the service as is, it limits its ability to achieve those coveted Michelin stars.
Wine/champagne services was slow. On many occasions customers either poured their own or had to be prompted to refill their glasses.
When it was poured they poured too much which caused it to be warm by the time it was consumed.
We chose the Prestige tasting menu which was a 9 course tasting menu. I’ll point out only a few courses.
Abnormally long waits between courses. Almost uncomfortably long. Might be short staffed (UPDATE: confirmed staffing shortage with the chef)
We waited 30 min between course 4 and 5 out of 9 courses. We had to prompt the waitress who said she would go ask with the chef.
The 5th course – that we waited for, was not worth the wait as they rushed presentation.
The artichoke with the ricotta cheese again felt out of place with the sour berries and barley. The beef itself was flavourful, cooked to a perfect medium rare and went well with the sauce of cardamom and barley.
Main waitress who served us agreed that too many flavours were added in the main course of beef. Also agreed with too much time between the courses.
We asked them to speed up, which is not something I have ever had to do for a tasting menu. This was probably my 40th tasting menu and so I’ve never experienced it before.
We got to meet the chef Gabriele Raviosa, a 35 year old chef with lots of energy and passion. He was really nice and will certainly go places. It’s not easy running a restaurant without all the staff that you need to provide the experience. So kudos to him for keeping it together as much as he did without the staff required.
With better service and working on some of those flavour combinations this could easily be a 5/5
T Trillon
Visiting a Gordon Ramsay establishment is always a culinary experience, and so it was. Creative dishes presented in the most beautiful way. It’s a buck, but worth it for a good memory!
… moreSibyl Tian
Excellent service and food.
We chose the 7 courses menu dégustation, and there were three complementary finger food which goes with the apéritif that we ordered! What a surprise and they were really good! I put what we liked the most in the photos.
Reasonable price for what we experienced last night. We will come back in the summer because I guess there will be a nicer view!
… moreWe chose the 7 courses menu dégustation, and there were three complementary finger food which goes with the apéritif that we ordered! What a surprise and they were really good! I put what we liked the most in the photos.
Reasonable price for what we experienced last night. We will come back in the summer because I guess there will be a nicer view!
Sebastian Stahlmann
I will start with just a little criticism. And that is about the seafood mousse. There were too many flavors on the plate and I couldn’t focus on a few. The flavors competed with each other and it wasn’t savory. It was confusing because the vanilla and sweet taste did not complement the dish.
Now the rest of the food was absolutely to die for. When I googled Michelin star restaurants and saw Gordon Ramsay, I was apprehensive. I expected a lot of hype due to a celebrity owned restaurant.
However, the first course canapés would make anyone weep. The baguette and butter was divine also. Normally I hate Chardonnay and I call it Karen’s gasoline but the wine pairing with the bread and butter starter was absolutely amazing.
I was also apprehensive about eating beef tongue but again I was shocked. The Pinot noir pairing was diving and the mixture of raspberries was complete genius.
The bruschetta/olive/peeled grape plate was so fresh and savory.
I also never thought I would try pigeon in my life and I found it’s one of my favorite dishes. The chef prepares it medium rare with red wine and it was heavenly.
We ended with honeyed wine and a basil sorbet.
This entire experience has inspired me to take up cooking and exploring new foods again. I appreciated every moment and especially the service.
Our host from Colombia was extremely genial and attentive.
I obviously recommend this restaurant to anyone traveling to Versailles.
Also, get the cheese platter it is completely worth the €22. Again, when I get home I am researching the wine list and finding every type of cheese I tried.
… moreNow the rest of the food was absolutely to die for. When I googled Michelin star restaurants and saw Gordon Ramsay, I was apprehensive. I expected a lot of hype due to a celebrity owned restaurant.
However, the first course canapés would make anyone weep. The baguette and butter was divine also. Normally I hate Chardonnay and I call it Karen’s gasoline but the wine pairing with the bread and butter starter was absolutely amazing.
I was also apprehensive about eating beef tongue but again I was shocked. The Pinot noir pairing was diving and the mixture of raspberries was complete genius.
The bruschetta/olive/peeled grape plate was so fresh and savory.
I also never thought I would try pigeon in my life and I found it’s one of my favorite dishes. The chef prepares it medium rare with red wine and it was heavenly.
We ended with honeyed wine and a basil sorbet.
This entire experience has inspired me to take up cooking and exploring new foods again. I appreciated every moment and especially the service.
Our host from Colombia was extremely genial and attentive.
I obviously recommend this restaurant to anyone traveling to Versailles.
Also, get the cheese platter it is completely worth the €22. Again, when I get home I am researching the wine list and finding every type of cheese I tried.