Café-restaurant Le Rhodia
The Le Rhodia cafe-restaurant is located on the first floor of the museum, in the former apartment where Rhodia Dufet Bourdelle and Michel Dufet lived.
Le Rhodia (website)
Visit Le Rhodia during the museum's opening hours: 10:00–17:30, Tuesday to Sunday.
The head chef is Jean-René Chassignol, founder of Isana restaurants. His menu pays tribute to Antoine Bourdelle, with flavours from his native South-West France. Latin America, where Bourdelle's Monument to Alvear stands in Buenos Aires, is also featured, with Isana's famous ceviches and empanadas on the Museum’s menu. Le Rhodia uses seasonal produce and organic ingredients (100% of cereals and pulses, 70% of fruit and vegetables) to create healthy dishes that are full of flavour.
Café-restaurant open 10:00–17:30, Tuesday to Sunday
Le Rhodia's menu changes daily, weekly, and with the seasons. The menu offers down-to-earth cuisine, with an emphasis on organic ingredients and the occasional comfort treat, such as golden latte or eggnog. Everything at Le Rhodia is home-made!
Jean-René Chassignol promotes a responsible, healthy approach to cooking. In tune with the times, the menu offers both meat and vegetarian options, with plenty of pulses, all cooked to perfection. The menu is regularly updated to include seasonal fruit and vegetables. We use 100% grain-fed French chicken. Our pork is supplied by Maison Montalet, from pigs fed on grain produced on their extensive farm. The restaurant provides returnable glass containers for drinks consumed outdoors. We do not sell drinks in plastic bottles to take away. Aquachiara filtered still water is available free of charge. We do not sell bottles of still water. Aquachiara sparkling water is produced on site. Re-usable, take-away cups are available for sale to regular customers who come in for coffee or home-made juices. Our bio-waste is composted by our partner Bionerval.
A place to relax inside the museum
Located between the two gardens, on the first floor of the Musée Bourdelle, the café-restaurant invites visitors, and people who live or work nearby, to grab a table and enjoy a gourmet break, from breakfast through to pre-dinner drinks.
Decorated with reliefs and busts by Antoine Bourdelle, the restaurant terrace is an integral part of a visit to the museum. The interior of Le Rhodia is also part of the Bourdelle family history. It was decorated by Art Deco interior designer Michel Dufet, after he married Bourdelle's daughter in 1947. Rhodia and Dufet moved into a former studio on the first floor of the building built in 1878. The high glass windows overlooking the garden are a reminder of its original purpose.
The space has been designed as an ode to the work of Antoine Bourdelle, with vintage furniture (chairs by Olavi Hänninen and Pierre Gautier Delaye) and pieces specially designed by craftspeople such as Cyril Dennery and Céline Wright. The rest of the fitting out has been devised by SAME architecture design studio. Outside, the Bouroullec Brothers furniture speaks the same timeless, elegant language. And the same spirit is to be found in the à la carte menu.
A food-trotter at the helm
Jean-René Chassignol belongs to a generation of food entrepreneurs who started out in a different profession. After 10 years in management, and an initial 9-month immersion in the Acontraluz restaurant in Barcelona, he decided to change careers. He then attended the Ferrandi School for 6 months to obtain a qualification in cookery.
A perfectionist by nature, he furthered his knowledge of the business with chefs Pascal Barbot and Jean-Pierre Vigato, and gained experience behind the scenes with high-end caterers Potel et Chabot. With this solid foundation, he set off for Latin America. Introduced by Chef Barbot, he worked in the best kitchens in Peru and Mexico. There, he refined his concept for Isana, the restaurant he opened in Paris on his return, where he promotes a taste of Latin America, as well as a vision of healthy, sustainable cuisine. The concept has hit all the right spots and there are currently three Isana restaurants across Paris. With Le Rhodia, Jean-René Chassignol is extending his healthy, ethical approach to French gastronomy that is fully in tune with current trends and expectations.
Please note: as part of the Vigipirate Terrorism protection plan, large bags are not allowed inside the museum or in the Le Rhodia café-restaurant.
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