The Grand Contrôle restaurant at the Palace of Versailles

Located in the heart of the Domaine du Château de Versailles, the Grand Contrôle was built in 1681 by Louis XIV's favourite architect, Jules Hardouin-Mansart. This spectacular building once welcomed members of the European political and cultural elite, from ambassadors to artists, musicians, writers and scientists of the Age of Enlightenment. More than two centuries later, after a complete restoration, the Grand Contrôle has been transformed into a hotel that promotes the French art of living. From the Valmont Spa to the gourmet restaurant by Alain Ducasse, experience a journey through time!

The Grand Contrôle features a bar, tea room and gourmet restaurant run by renowned chef Alain Ducasse. The menu offers French haute cuisine inspired by traditional recipes, interpreted with boldness and modernity. Throughout the day, enjoy a unique experience thanks to impeccable service, unique table decorations, extraordinary dishes and a spectacular view of the Orangery parterre. In the evening, the atmosphere becomes more subdued and intimate. From the waiters' uniforms to the reissued 18th-century tableware, the meal transports you to the world of royal splendour.

Just like in the 18th century, lunch combines tradition, modernity and happiness with a two, three or five-course menu. Chef Alain Ducasse revisits the feasts of kings to surprise you and delight your taste buds. Take your place at the King's table and let yourself be seduced by golden duck foie gras with chanterelle mushrooms and fir tree buds, plaice with new potatoes and citrus fruits, or roast suckling lamb with artichokes and tagetes. For dessert, enjoy signature sweet dishes such as Louis XV's Elixir with rhubarb and green tea, or Fontainebleau with wild strawberries and tansy sorbet. So many delicious dishes inspired by the great classics of French cuisine.

In the evening, the restaurant opens its doors and welcomes you for exclusive dinners reminiscent of the days of the King. In a setting imbued with the splendour of the Court, savour refined cuisine and enjoy a setting reminiscent of the pomp and circumstance of yesteryear. Inspired by the sovereign's feasts, the numerous dishes are brought in successive waves called ‘services’.
Reminiscent of the King's decadent royal celebrations, dinner will be a theatrical affair where the restaurant team, dressed in period costumes, will arrange the dishes in gold, silver or vermeil like a well-orchestrated ballet.