Please upgrade your browser

It appears you are using an older browser. This site will function better if you upgrade to the latest version




At the gates of Paris, the Waldorf Astoria Versailles - Trianon Palace stands in the middle of an 800-hectare park adjoining the Château de Versailles. 


Located on the edge of the royal domain, the most emblematic hotel in western Paris since 1910 is a true peace haven. Amongst the gastronomic experience at Trianon Palace, the Gordon Ramsay au Trianon restaurant continues its breakthrough in the gastronomic scene and delights the taste buds of visitors and gourmets passionate about haute cuisine.  


This year, a new chapter opens in Versailles, Gabriele Ravasio is the new appointed head chef of the one Michelin star brigade. Aiming to one objective: continue to offer a unique culinary experience.   


Accompanied by Eddie Benghanem, Executive Pastry Chef, and Cyril Bruneau, Restaurant Manager, they have one objective every day: excellence.  


Discover the full selection of menus at Au Trianon below. 

chefs table au trianon

The Chef’s Table

Have a seat at the exclusive Chef's Table of our Michelin-starred "Gordon Ramsay au Trianon" restaurant. Featuring views of our dynamic kitchen team in action, its unique and intimate location invites you to a fully personalized dinner experience. From the amuse-bouche to the dessert, you will interact with our team to discover exceptional produce and learn about our service expertise through different demonstrations all along your dinner. Meet our Executive Chef who will share with you his cooking tips and tell you the story about the produce he carefully chooses to make you live a memorable discovery. And there is more. Your culinary journey begins here.

weddings at au trianon


On the edge of Louis XIV’s Royal Domain, Waldorf Astoria Trianon Palace Versailles is the perfect venue for unforgettable weddings. The historic ballroom “Salon Clemenceau” is the setting for sparkling receptions. Enjoy exclusive use of “Gordon Ramsay au Trianon” restaurant and treat your guests to Michelin-starred cuisine. The 3-acre picturesque gardens set the scene for beautiful outdoor ceremonies and photographs.


Contact our events team at +33 1 30 84 50 50 or by email at

Our Team

Gabriele Ravasio closeup 2

Gabriele Ravasio


Gabriele Ravasio grew up in Italy. His first professional experiences began at the age of 14 in Emilia Romagna region, located in northern Italy, and emblematic for its culinary terroir. After graduating from the hotel school, he perfected his knowledge of Italian cuisine with Sicilian and Neapolitans chefs. 


In 2010, the young man, in search of new horizons, left for London. A few years later, he became Chef de Partie at Nobu Berkeley Square, the second London address of the renowned Japanese Chef Nobu Matsuhisa, already a one-Michelin starred restaurant. There he met a Chef whom he admired for his talent and human qualities and discovered with him a cuisine with Japanese and Peruvian flavours, combining freshness and precision. 


After a few months of travelling in South America, Gabriele, who dreamed of working in France, seized the opportunity to join the teams of the gastronomic restaurant Gordon Ramsay au Trianon in Versailles as a Chef de Partie. He evolved year after year, with a lot of humility along Chef Frédéric Larquemin, the head chef, who instilled in him his vision of French cuisine. In 2022, at the age of 33, Gabriele Ravasio was appointed head chef of the Versailles' gastronomic restaurant. 


It was only natural that Frédéric Larquemin, the hotel's Executive Chef, appointed Gabriele Ravasio to run the starred restaurant, a restaurant where he was then sous-chef. 


In each of his creations, Chef Gabriele Ravasio multiplies textures and flavors, and proposes dishes with a Japanese aestheticism and technicality. In his cooking, he also honors the tradition and roundness of French gastronomy, inherited from his past experiences. But above all, because for him, cooking is synonymous with conviviality, he strives to make people experience, through his creations, real moments of sharing. 


"My travels and professional experiences have allowed me to open up to different 

cultures and ingredients that influence my cooking today." 

frederic larquemin

Frédéric Larquemin

Executive Chef

Waldorf Astoria Trianon Palace Versailles is pleased to present its Executive Chef, Frederic Larquemin. He has always had a vocation for cooking.


Frederic Larquemin was immersed in the gastronomic world since he was a kid, his passion for cooking dating from the dinners with his family as a child, synonymous with conviviality and sense of sharing.


Trained at French gastronomy school Grégoire-Ferrandi in Paris, Frederic Larquemin started his career along with Chef Henri Charvet at Comte de Gascogne, a Michelin-starred restaurant nearby Paris. At the age of 18, he arrived in London, eager for discovering the world, by French Chef Michel Bourdin’s side at Connaught and joined Gordon Ramsay’s team at the Claridge’s, which gained its 1st Michelin star at that time.


In 2004, he joined the team of Alain Ducasse at Hôtel de Paris, in Louis XV’s restaurant brigade in Monaco. He then worked as a Chef adjoint at the Dorchester, 3 Michelin starred restaurant in London. In 2013, he arrived at the Plaza Athénée as Chef de cuisine and took up the reins of the IDAM in 2014, where he stayed 2 years and a half.


In November 2016, Frederic Larquemin became the Executive Chef at Waldorf Astoria Trianon Palace Versailles.

eddie benghamen 4087 2

Eddie Benghanem

Pastry Chef

Since his early childhood, Eddie Benghanem has never lost interest in pastry. The first real pastry he made was a strawberry tart, which his parents, restaurant owners, ate with delight. As a perfect playground, the restaurant quickly took him through the learning stages : winning certificates, mastering techniques, etc…


He took on a role for the military in Paris. His mission: to produce desserts for the Officers’ Mess. When he returned to normal life, Eddie Benghanem continued his education and began to study sugar work. High-class tea salons, desserts, weddings and banquets: his sugar-sweet career, with several awards from professional competitions under his belt, led him to the banks of the Seine, to Choisy-le-Roy and to becoming a Pastry Chef.


His next two steps led him to the Crillon, the Four Seasons George V and the Ritz: the first where he was responsible for creating the choice of desserts and presenting the desserts on plates for the hotel restaurant; the second, six years as a pastry chef.


Since 2008, Eddie moved to Waldorf Astoria Trianon Palace Versailles. One of his signature desserts at the “Gordon Ramsay au Trianon” restaurant is his Apple cooked Tatin style, salted butter caramel. At brasserie La Véranda, the pastry chef invites us to discover his collection of simple classic desserts, like his praline-chocolate with vanilla, frozen coco and passion fruit.

Au trianon table ware

Opening times

Tuesday - Saturday, 7.30pm - 9:30pm

Dress code: Smart casual dress code is required: shorts (for men) and sportswear are not accepted.

au trianon terrace 3


1 Boulevard de la Reine 
Versailles 78000 France


+33 (0)1 30 84 50 18




Only 30 minutes by car from the heart of Paris, the restaurant is also easily accessible by public transportation (direct trains from Paris Montparnasse and Paris St Lazare train stations). The hotel is located 45km from Charles de Gaulle airport and 20km from Orly airport. The parking is free for restaurant bookings. 

Social Media

Follow us for the latest news and events

Back to Top