La Table du 11 – Versailles' one-star table behind the scent court

In the hush of the Cour des Senteurs, a restored courtyard off rue de la Chancellerie barely a hundred metres from the Château de Versailles, La Table du 11 has quietly built one of the Île-de-France's most considered tables. Jean-Baptiste Lavergne-Morazzani opened the restaurant in March 2015, at the age of 23, and won his first MICHELIN Star the following year – it holds One MICHELIN Star to this day. It remains a family affair: his father, Jean-François, runs the dining room and the wine list, while in the kitchen Jean-Baptiste works through a short, regularly changing set menu built on seasonal, often organic produce from sustainable fishing and farming, and from the family's own vegetable garden. The room seats a maximum of 25 guests, close enough to the pass to feel the rhythm of the kitchen; outside, the cobbles of the former perfume quarter and the walls of the old Recollects convent keep the tourist crowds at a discreet distance.

01The room and the setting

La Table du 11 occupies a corner of the Cour des Senteurs, a group of eighteenth and nineteenth-century buildings reopened in the spring of 2013 after a renovation of the historic quarter leaning against the former Recollects Convent, close to the Palace of Versailles. It is a newly opened area in Versailles, France, dedicated to the culture of perfume, opened in 2013 after the renovation of a former historical area near the Palace of Versailles. The courtyard was designed by architects Philippe Pumain and Nicolas Gilsoul, and today mixes perfume boutiques with this single-table restaurant.

Inside, the decor plays on white, gold and blue, in a pared-back register that one guide likened to the palette of Yves Klein. The restaurant accommodates a maximum of 25 covers, which guarantees an intimate and personalised experience. The dining room sits a short walk from La Cave du 11, the Lavergne-Morazzani family's wine bar, which opened next door in premises that once housed a perfumery museum.

02The chef

Jean-Baptiste Lavergne-Morazzani was born in Versailles in 1991 into a family of restaurateurs with Corsican roots; a great-uncle still runs La Maison des Bois, a century-old inn at Plaisir, according to one profile. He spent four years training at the Ferrandi school in Paris, from BEP to Bac Pro. He then learned his trade at the Trianon Palace in Versailles under Simone Zanoni, a lieutenant of Gordon Ramsay, before moving to the hôtel Meurice to join Yannick Alléno, and eighteen months later to become sous-chef at Cobéa, alongside Philippe Bellissent.

Insider tip

Open Tuesday–Saturday; closed Sunday and Monday. Booking essential, by phone or email.

He opened La Table du 11 in March 2015 with his father, first on rue Saint-Honoré, then selling that site to fund the move to the Cour des Senteurs; they had to quickly sell the first site because he needed the funds to buy that of the Cours des Senteurs, and at the same time had to start work on it. At 23, he won his first MICHELIN star for La Table du 11. The momentum carried into further addresses: in 2019 he opened La Cave du 11, a wine bar in premises that had housed the perfumery museum next to La Table du 11, and in 2024 a second restaurant in Versailles named La Flottille. Much of the produce now comes from his own plot; he cultivates roughly 1,500 square metres of kitchen garden at Saint-Nom-la-Bretèche. In September 2026 the chef added the region's highest culinary honour to the list, receiving the Gault&Millau d'Or 2027, the top distinction of its Île-de-France list, awarded at the Orangerie d'Auteuil under the patronage of Jean-François Piège.

03The cooking

The kitchen builds its tasting menus around seasonality and top-notch produce, generally organic, sourced from sustainable fishing and farming, but also from the family vegetable garden. A decade after opening, the register that first drew attention still holds: seasonal, preferably local produce, plated with infinite delicacy, on a menu that changes regularly, to which the chef now adds a serenity he says can be felt on the plate.

Among the dishes singled out by critics are a pan-seared John Dory with zucchini and eggplant, tender and full of character; a masterful take on onions served as ravioli with vin jaune; and a braised beef in grand-veneur sauce, prepared in the spirit of a lièvre à la royale. The MICHELIN Guide also highlights marinated langoustine on a bed of warm rice with a hint of vinegar and agastache leaves, accompanied by a langoustine emulsion.

04What to order

The carte currently runs two set menus. The seven-course Menu Dégustation (€145, lunch and dinner, Tuesday to Saturday) opens with La Langoustine – langoustine, rice, agastache – and continues through Le Saint-Pierre (pan-seared John Dory, butternut squash, pinard), La Lotte (monkfish, celery, radish) and La Raviole (ratatouille ravioli, buckwheat, red mullet sauce), before Le Boeuf (braised beef, sauce grand veneur, carrot), Le Gorgonzola (gorgonzola emulsion, medjool date) and a dessert of La Poire – pear, vanilla, olive oil.

A shorter four-course version of the same menu (€80) is served only at Friday lunch, public holidays excluded, taking in La Langoustine, Le Saint-Pierre, Le Boeuf and La Poire.

05Wine and drinks

The cellar is Jean-François Lavergne-Morazzani's domain; he has built it gradually, straying from the beaten path with a few handsome Corsican references with an island character. The MICHELIN Guide notes simply that the wine list is extensive and varied. Guests who want to linger over a glass can also cross the courtyard to La Cave du 11, the family's own wine bar next door.

06When to go and booking

La Table du 11 keeps a tight rhythm: lunch Tuesday to Saturday from 12.30pm to 1.30pm and dinner from 7.30pm to 9.30pm, closed Sunday and Monday. With only 25 covers, booking ahead by phone or email is essential, particularly for weekend dinners. The restaurant sits in a pedestrian quarter; the nearest stop is RER Versailles-Rive Gauche, about 495 metres away.

For a weekend. For a lifetime.