An ultra-confidential experience: a single table for 4 to 6 guests per evening in the palace's aromatic herb garden, a 5-course menu by executive chef Alan Taudon (plant- and sea-driven cuisine built around herbs grown on site), 250 EUR per guest, wine or alcohol-free pairings available as an option (+140 EUR).
Line-up : Alan Taudon (executive chef, formerly of the George V)
Book directly with the Crillon's restaurant/concierge (rosewoodhotels.com/crillon) well in advance — only one table per service. For an August stay, aim exclusively for 27-29 August.