La Table du Parc
A gourmet restaurant with authentic flavours

A friendly and sincere cuisine

Designed in the style of a contemporary inn, La Table du Parc is a family restaurant with gourmet appeal, where traditional and delicious cuisine is always on the menu.

The supremely talented composer of flavours, Frédéric Vardon, invites guests to discover a generous and authentic gastronomic landscape.

The culinary identity is unmistakably French and local. The cuisine honours the terroir of a region that is rich in exceptional produce, and traditional dishes are reinterpreted with modernity and panache.

La Table du Parc offers a cuisine celebrating the richness of the French gastronomic heritage from which it draws its inspiration, including such much-loved traditional dishes as ‘Pâté en Croute de Canard et Foie Gras’, ‘Rack or Loin of Farm-Fresh Lamb with young vegetables and Jus Corsé’ and ‘Thin-Sliced Bream with Marmelade d’Agrumes’. Our superb restaurant offers the perfect opportunity to enchant your senses with fabulous flavours and evocative aromas.

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La Table du Parc
The signature dishes of star chef, Frédéric Vardon

When the owners of La Demeure du Parc requested the services of Frédéric Vardon in helping to develop the culinary offerings of the hotel restaurant and then to act as overseer once the place had been established, the star chef was delighted to accept the invitation.

Frédéric Vardon, co-founder and chef of the prestigious restaurant Le 39V in the heart of Paris’ Golden Triangle, as well as the quartet of ZINC bistrots (Gennevilliers, Paris Opéra, Paris International Golf Club, Courchevel 1850), explains: "I like this region, which I have visited regularly for years and to which I have a special attachment "

Frédéric asked the talented young Carmen Thelen, one of his most faithful and capable assistants, in whom he has every confidence, to take charge of the kitchens at La Table du Parc. This culinary dynamo has been at Frédéric’s side for a number of years, most notably at Le 39V in Paris, but also at Zinc des Neiges Courchevel 1850.

Together, they have developed a concise and spontaneous menu, featuring iconic recipes reinterpreted with modern creativity, and traditional dishes that invite sharing and conviviality. The menu is designed to evolve with the seasons, to take advantage of the freshest produce.

AN AUTHENTIC DESIGN FOR AN AUTHENTIC RESTAURANT

For La Table du Parc, the architect Mohamed Adib wished to explore the concept of a contemporary inn, thereby giving the restaurant its own identity, distinct from the rest of the establishment.

The restaurant has 50 seats, plus the 40 on the covered terrace, which are a delight in fine weather. The room is characterised by its very generous and bright space, with wide windows overlooking the garden. It exudes a certain warmth, with its parquet floor, its walls adorned with wood panelling, and a solid oak table with room to accommodate up to 12 guests, lit by an antler chandelier.

The illustrator Camille Rousseau

Camille Rousseau, a young French artist and a graduate of the famous Saint Martins College in London, has appropriated one wall of the restaurant for the creation of a mural of truly impressive dimensions, inspired by the forest of Fontainebleau.

Among her professional credits are collaborations with Louis Vuitton, Liberty, the perfumer Francis Kurkdjian and Wallpaper Magazine.