Restaurant in Paris, France
Caviar-anchored dinners, formal setting, easy to book.
Petrossian on Boulevard Haussmann is Paris's most recognisable caviar-led dining address, holding a Michelin Plate in 2024 and 2025. At €€€, it is a credible choice for a formal occasion or client dinner where the Petrossian name does some of the work for you. Book if caviar is the centrepiece; look elsewhere if creative cooking is the priority.
Petrossian at 35 Boulevard Haussmann is the right call if you are planning a formal occasion dinner in central Paris and want caviar as the anchor of the meal rather than a garnish. This is a specialist venue: the Petrossian name has been synonymous with high-grade caviar in France for nearly a century, and the Paris restaurant is where that product-first philosophy meets a full dining room. If your group is gathering to mark something that warrants an extravagant opener, or if you are entertaining a client who expects an address that requires no explanation, this is a credible choice. For a casual seafood lunch or a first Paris dinner, it is likely overkill.
The visual register here is formal Parisian dining: expect a setting that signals the price point before the menu arrives. The Boulevard Haussmann address puts you in the 9th arrondissement, within the dense commercial and cultural core of the Right Bank, close to the grands magasins and the Opéra Garnier. The room is designed to accommodate the kind of occasion for which you would wear a jacket without being asked. First-timers should arrive expecting a structured, somewhat ceremonial experience — this is not a drop-in bistro, and the pacing reflects that. Chef Renaud Ramamourty leads the kitchen, and the Michelin Plate recognition in both 2024 and 2025 confirms consistent technical standards, even if a star has not followed.
The Google rating of 3.1 from 43 reviews is worth flagging directly: it is low, and the sample size is small enough to treat with caution, but it is a signal that the experience does not satisfy every diner who walks in. Common pressure points at formal caviar-led venues in this price bracket include service pacing and the expectation gap between the name and the plate execution. Go in informed: the Michelin Plate says the cooking is competent, not that it is transformative. The value proposition here rests on the product , specifically, the caviar , more than on culinary ambition in the way that a three-star kitchen sells ambition.
For groups considering a private or semi-private arrangement, the Petrossian setting makes a strong case. A venue of this type, carrying institutional weight from a century-old house name and a Michelin Plate, is a practical choice when you need the room to do some of the impression-making for you. The 9th arrondissement address is central enough to be convenient for mixed groups arriving from different parts of Paris. If you are comparing this to booking a private room at one of the €€€€-tier three-star restaurants, the difference is meaningful: Petrossian's €€€ pricing makes a private group dinner more financially accessible, while the setting and the caviar focus still deliver the kind of event that reads as deliberate and considered. That said, if your group's priority is the cooking as cuisine rather than the product showcase, venues like Le Cinq at the Four Seasons Hôtel George V or L'Ambroisie will deliver more on that dimension, at a higher per-head cost.
For a group that includes people who are less enthusiastic about caviar or seafood as the meal's centrepiece, it is worth flagging the cuisine type honestly before booking. Petrossian is a caviar-and-seafood house first. This is not a liability if everyone at the table understands the format, but it can be a friction point for mixed groups with varied preferences.
Booking difficulty is rated Easy, which means you are unlikely to face the months-out reservation windows that apply to Paris's most sought-after tables. For a weekday dinner, booking one to two weeks ahead should be manageable; for weekend evenings or specific occasion dates, extending that window to three or four weeks is prudent. There is no booking method listed in the available data, so the most reliable approach is to contact the restaurant directly or use a major reservation platform. The address is 35 Boulevard Haussmann, 75009 Paris. No dress code is formally specified in the available data, but the setting and price point make smart or business-smart dress the practical default , see the FAQ below for more on that.
For context on how Petrossian fits within the wider Paris dining picture, our full Paris restaurants guide covers the full range from bistro to three-star. If you are planning a full trip around dining, our Paris hotels guide and our Paris bars guide are useful companions. For France more broadly, standout destination restaurants include Mirazur in Menton, Flocons de Sel in Megève, and Troisgros in Ouches , all worth benchmarking if you are travelling through the country. In Paris itself, Arpège and Alléno Paris au Pavillon Ledoyen sit at the more ambitious end of the cooking spectrum. For seafood dining further afield, Le Bernardin in New York is the most useful international benchmark for product-led seafood at this price tier.
Book Petrossian if the occasion calls for caviar as a centrepiece and you want a Parisian institution with a recognisable name behind it. The Michelin Plate signals reliable execution, the price range is accessible relative to Paris's top tier, and the booking window is forgiving. Do not book it expecting a kitchen pushing creative limits , the award trail does not support that reading, and the Google score suggests the experience can be uneven. For a product-forward occasion dinner in the 9th, it is a defensible choice. For pure culinary ambition at any price, look elsewhere.
At the €€€ price point, Petrossian occupies a middle tier in Paris dining. You are paying for the Petrossian name, the caviar product, and a formal setting , not for the kind of creative cooking that justifies the higher spend at Paris's €€€€ restaurants. If caviar is the reason you are going, the price is coherent. If you are looking for a meal where the kitchen is the main event, venues like Kei or Le Cinq at a step up in cost will deliver more on that front. The Michelin Plate tells you the food is competent; the 3.1 Google score tells you the experience is not universally satisfying. Go in clear-eyed about what you are buying.
Yes, with caveats. The name, the address, and the caviar focus make it a credible setting for a formal occasion , anniversary, client dinner, or celebration where the venue needs to signal intent. The €€€ tier means it is less financially demanding than booking a private arrangement at a three-star restaurant. The low Google rating is worth acknowledging: some diners find the experience falls short of expectations set by the house's reputation. If the occasion requires a flawless, high-polish experience, the safer choices in Paris are L'Ambroisie or Le Cinq, both at €€€€.
Possible, but not the obvious call. A formal caviar restaurant in Paris is a workable solo dining experience if you are comfortable with that register and the spend makes sense for a table of one. The cuisine type means there is a natural focus on the product rather than an elaborate multi-course theatrical experience, which can actually work well solo. That said, the low volume of reviews (43) makes it hard to assess how the room handles solo diners in practice. For solo dining in Paris at a similarly formal but more restaurant-focused venue, Kei is worth comparing.
No formal dress code is published, but the venue's price tier, Michelin Plate recognition, and formal setting in a Haussmann-era building on Boulevard Haussmann make smart dress the practical default. A jacket for men is unlikely to be out of place and may be expected. Arriving in casual clothing risks feeling out of step with the room's register. When in doubt, dress as you would for a formal Parisian dinner.
No specific dietary information is available in the current data. Given that Petrossian is a caviar-and-seafood specialist, guests with shellfish or fish restrictions will find the menu significantly limited by the venue's core identity. Contact the restaurant directly before booking if dietary requirements are a factor , particularly for group bookings where the menu format may be set.
For a more ambitious kitchen at a step up in spend, Alléno Paris au Pavillon Ledoyen and Arpège are the most compelling options. For classic French formality, L'Ambroisie is the benchmark. If the occasion is a group or client dinner where service polish matters as much as the food, Le Cinq at the Four Seasons George V has more consistent reviews. For international context on high-end seafood, Le Bernardin in New York is the clearest peer benchmark. See our full Paris restaurants guide for a broader set of options across price tiers.
| Venue | Price | Value |
|---|---|---|
| Petrossian | €€€ | — |
| Alléno Paris au Pavillon Ledoyen | €€€€ | — |
| Kei | €€€€ | — |
| L'Ambroisie | €€€€ | — |
| Le Cinq - Four Seasons Hôtel George V | €€€€ | — |
| Pierre Gagnaire | €€€€ | — |
Key differences to consider before you reserve.
Petrossian's menu is built around caviar and seafood, so it is a poor fit for guests avoiding fish or shellfish. A Michelin Plate kitchen at this price tier (€€€) will generally accommodate common allergies if flagged at booking, but this is not a flexible menu-format venue. Contact them directly before booking if you have strict dietary requirements.
Dress formally. The Boulevard Haussmann address, €€€ price point, and Michelin Plate recognition all point to a room where jacket-level attire is the baseline expectation for men. Arriving underdressed will feel conspicuous in a setting that signals the price point before the menu arrives.
It is workable but not the obvious choice for solo guests. The format is formal Parisian dining rather than a counter-style experience, so solo diners may find the room less engaging than venues designed around open kitchens or bar seating. That said, booking difficulty is rated Easy, so there is no penalty for a single cover.
Yes, if the occasion calls for caviar as the centrepiece. The Michelin Plate recognition (2024 and 2025), the institutional Petrossian name, and the Boulevard Haussmann address all make it a credible backdrop for a formal celebration. For something more intimate or chef-driven, Pierre Gagnaire nearby offers a different register entirely.
At €€€, Petrossian is priced where you are paying for the caviar itself as much as the cooking. The Michelin Plate signals a competent kitchen rather than a destination-level one, so the value case rests on whether caviar-anchored French dining is specifically what you want. If you are after pure cooking ambition at this price, Kei or Alléno Paris would push the bar higher.
For cooking ambition at a comparable or higher price, Kei (French-Japanese, Michelin-starred) and Pierre Gagnaire (multi-starred, more cerebral) are the natural comparisons. L'Ambroisie on Place des Vosges and Le Cinq at the Four Seasons George V are both at a higher tier for formal grand occasion dining. Petrossian's specific differentiator is the caviar house heritage, which none of those alternatives replicate.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
