My lunch at the Hotel Edouard 7

Text by Melle Bon Plan

• Updated on 12 May 2026 • 3 min read

I’m continuing my exploration of Parisian hotels and their restaurants (no, I don’t just eat, but yes, I do eat a lot and, above all, very well).

Magnificently located on Avenue de l’Opéra, a few meters from the stunning Charles Garnier building, the Hotel Edouard 7 was the 19th-century Parisian residence of Prince Edward of Wales (from whom it gets its name).

Decorated lemon tart served in a restaurant.

The venue is now owned by the Bessé Signature group (like the Hôtel de Sers which I have already mentioned several times on the blog), which has turned it into a 4-star “couture” hotel.

But today, it’s the Edouard 7 restaurant (named E7) that I want to tell you about, following my lunch during the holiday season (hence the Christmas decor in the photos), to discover the cuisine of Rémy Fourmeaux, the establishment’s chef.

The main dining room was completely redone last year by interior designer Christophe Daudré in a chic and contemporary atmosphere that works quite well, I must say.

Modern chandelier above the set tables of the Hotel Edouard 7 restaurant.

Vase of flowers in front of a Christmas tree illuminated with golden lights.

Elegant Hotel Edouard 7 dining room with set tables and golden decorations.

Tables set with wine glasses in a restaurant near a wall decorated in Opéra Garnier style.

Note: the chef has chosen to include an interesting global cuisine concept on the menu. Every month, a new country is showcased, and its gastronomy is revisited through a dedicated menu (featuring a starter, main course, and dessert).

For the month of February, for example, Brazil is in the spotlight for the Rio Carnival.

Hotel Edouard 7 restaurant interior decorated with gold baubles and a view of the Opéra Garnier.

Table set with wine glasses and floral decoration, Opéra Garnier decor.

Must-try:

A little amuse-bouche to whet your appetite.

Grilled foie gras and toasted bread served on a dark plate.

The organic soft-boiled egg with crispy breading and parsnip cream (€16), which really won me over (I have to admit, I’m a big fan of parsnips).

Crispy dish served on puree with pieces of foie gras and sauce.

Cooked egg, puree, and sauce on a white plate at the restaurant.

The Saint-Brieuc scallops by Vincent Doucet, served with black truffle celery cannelloni and red cabbage cream (€38).

Scallops with purple puree, galette, and foam on an ocher plate.

Seared scallops on root vegetable puree and foam.

The marinated and grilled mackerel, Swedish potatoes with cheddar, bacon, and crème fraîche (this was the dish of the month for Swedish gastronomy last December).