Prévelle

Some chefs spend their careers in the shadow of great establishments. Then there is Romain Meder, who left the gilded surroundings of the Plaza Athénée to open, at last, a restaurant of his own.

On rue Saint-Dominique, a short walk from Les Invalides and the Assemblée Nationale, Prévelle takes its name from a hamlet in Haute-Saône where the chef grew up. Formerly Alain Ducasse's executive chef at the Plaza Athénée, then holding three stars, he opened his restaurant in April 2025. The Michelin Guide awarded it a star less than a year later.

A personal interpretation of naturalness

The cooking continues the work developed around naturalness: vegetables treated like meat, roasted to draw out their juices, clear-cut seasoning, balance maintained to the last detail. Brioche-baked poularde, courgette, green fig and milk skin: precise, sensitive dishes that capture a season in a moment.

A home, not a stage set

The former Garance has been reimagined as a welcoming home: a dresser, candles, soft light. In the dining room, manager Alexandre Montré, already at the chef's side at Domaine de Primard, oversees expert, considerate service.

Who is it for?

• Lovers of vegetables treated as fine cuisine
• An exceptional lunch on the Left Bank (lunch menus at 65 and 85 euros, tasting menus at 145 and 165 euros)
• Anyone wanting to taste the next chapter in the Ducasse story, written with complete freedom

Why Prévelle stays with you

Because you sense a liberated chef at the height of his technical skill, cooking his roots without nostalgia.

Prévelle, a return to the source that has become a great restaurant.