The Executive Chef
Guillaume Goupil

Having worked in the kitchens of Palaces and 5-star hotels such as the Michelin two-star Domaine des Hauts de Loire, the Faventia at the Four Seasons Terre Blanche and at the Michelin-starred restaurant La Scène in the prestigious Le Prince de Galles hotel; the talented young Chef Guillaume Goupil is now taking the lead at the Michelin starred restaurant Le Baudelaire.

He selects the finest seasonal produce and revisits them according to the latest trends. He adapts his cooking with precision and seduces the keenest palettes with the great classics from French cooking which can be found in every innovative dish created by Guillaume Goupil.

The Pastry Chef
Pascal Hainigue

After making the magic happen in the two-star restaurant le Chambard, where he has been a Pastry Chef, or in the prestigious hotel George V, Pascal Hainigue joins the Burgundy Paris family to grant the wishes of our most gourmet guests and maintain the tea time tradition.

Passionate and a believer of back to basics, our new Pastry Chef is committed to reinterpret the must have of the haute gastronomy, which combines creativity and modernity. Each dessert is a promise that you can already taste at the restaurant Le Baudelaire or under the atrium of the Burgundy Paris for the tea time.

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