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Founded in 1825, the Chapon Fin was one of the first ever three-star restaurants (it was one of the first 33 establishments to be awarded three stars by Michelin in 1933).
In the early twentieth century 5 rue Montesquieu was a destination for the cream of society: wealthy Bordeaux merchants, passengers from transatlantic liners, or the glamorous clientele of the Café Anglais in Paris on their way to holiday resorts on the Basque coast...anyone who was anyone would be sure to dine at the Chapon Fin.
From 2001, Nicolas Nguyen Van Hai, a Brittany native, worked in two Michelin-starred restaurants in Paris: “Le Clovis” and “Le Sèvres.” His career began in 2003 at “Le Meurice,” alongside Yannick Alleno.
Then, in 2005, he started working with Michel Portos at “Saint-James,” where his talent did not go unnoticed. In 2012, he entered “Le Chapon Fin” as Nicolas Frion’s sous-chef. On the 15th of April 2014, Nicolas Nguyen Van Hai took over as the "chef" of “Le Chapon Fin” restaurant.
The Chapon Fin's magnificent cellar is well-stocked with great wines (from Bordeaux, naturally, but also from other regions), such as 1928 Château d’Yquem, 1986 Pétrus, 1955 Lascombes, 1985 Dom Perignon and 16 vintages of Château Mouton Rothschild.
Sommelier Leagh Barkley is always looking for accessible wines both regarding price and enjoyment and wines that express the character of a particular region or grape variety. Alexandre Morin invites you to share his passion for wine with a guided tour of the almost two hundred-year-old cellars before or after your meal.
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