The Hôtel Plaza Athénée in Paris has reinvented its gastronomic restaurant with theatrical tableside service and a six-course menu inspired by the golden age of French cuisine.

The Hôtel Plaza Athénée has relaunched its gastronomic restaurant as La Grande Table du Plaza Athénée, reviving the traditions of 19th-century French fine dining with elaborate service rituals, seasonal menus and a renewed emphasis on culinary craftsmanship.

Opened in September 2026, the restaurant is overseen by chefs Jocelyn Herland and Anthony Di Prospero, alongside executive pastry chef Angelo Musa. The concept draws inspiration from the Belle Époque and the history of French grande cuisine, combining traditional cooking techniques with contemporary presentation.

At the centre of the dining room is a 12-metre-long marble table, which gives the restaurant its name and is intended to encourage a more convivial approach to formal dining.

The interiors, designed by Rémi Tessier, feature crystal and gilded detailing, reflecting the hotel's position on avenue Montaigne, an address closely associated with Parisian haute couture.

The six-course tasting menu, priced at €295 per person, changes with the seasons and draws on the work of influential French chefs including Antonin Carême, Jules Gouffé and Auguste Escoffier.

Carême helped establish the elaborate cooking traditions of the early 19th century, while Gouffé championed gastronomy as both a culinary and visual art form. Escoffier later modernised French cooking by simplifying recipes and professional kitchen practices.

Every meal begins with an "Escoffier" soup, followed by seasonal starters and main courses, many of which are prepared or finished at the table.

Dessert is another focal point. Le Grand Dessert Belle Époque, created by Musa alongside chefs Damien Gibault and Lucas Bresson, revisits traditional French pâtisserie through a collection of sweets inspired by childhood memories.

The wine programme is overseen by master sommelier Laurent Roucayrol, who combines established producers with lesser-known wines from across France's different regions.

Beyond the food, La Grande Table places particular emphasis on the return of traditional French service rituals, including tableside carving, flambé cooking and the presentation of garnishes on sharing platters.

Led by restaurant director Denis Courtiade and deputy restaurant director Anna Crupano, the service team follows a philosophy of being "spectacular without ever becoming a spectacle".

The approach reflects renewed interest in the theatrical aspects of fine dining, where the preparation and presentation of food become part of the experience rather than taking place entirely behind kitchen doors.

Chefs Herland and Di Prospero say: "through this collective effort, we have not only remained true to our identity but also reimagined the restaurant through the eyes of our guests, inviting them to discover unexpected moments and delights throughout each stage of their dining experience".

Rather than introducing an entirely new culinary team, the hotel has built the concept around its existing staff. Some 30% of the kitchen team have worked at Hôtel Plaza Athénée for more than a decade, providing continuity as the restaurant adopts its new identity.

François Delahaye, chief operating officer of Dorchester Collection and general manager of Hôtel Plaza Athénée, says: "The story of La Grande Table is one of continuity as much as renewal. This evolution honours the heritage, talent and standards that have built the restaurant's reputation over the years, while creating a fresh vision for the future."

He adds: "There is nothing more modern than reinterpreting the traditions of the past, championing a sense of timelessness, and in doing so, allowing France to shine in our own way."

The relaunch comes as luxury hospitality brands increasingly look to their own histories for inspiration, bringing back traditional craftsmanship and more personalised forms of service as alternatives to contemporary fine-dining conventions.

Hôtel Plaza Athénée, part of Dorchester Collection, has been a fixture of Parisian hospitality for more than a century. The property has 208 rooms and suites, five restaurants and bars and the Dior Spa Plaza Athénée.

La Grande Table serves dinner Tuesday to Saturday from 7.15pm to 10.15pm and lunch on Saturdays from 12.30pm to 2.15pm. The six-course menu costs €295 per person.