Cristal Room Baccarat
Designer Philippe Starck restored the 18th century elegance of Maison Baccarat in the Cristal Room Baccarat restaurant, located between Etoile and Trocadéro. Exposed brick set in wood paneling, gilded mirrors, and Baccarat crystal candles, chandeliers, and place settings recall the decadent dinner parties of Marie-Laure de Noailles, heiress of the Marquis de Sade. Chef Guy Martin creates dishes such as the trout fillet topped with oxalis served with tofu and the roasted Correzian veal chop with small sweet peppers and gnocchi. For dessert, the crispy chocolate puff pastry with cherries and kirsch ice cream is popular.