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About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Striking setting for dynamic contemporary cooking

AA Inspector

At a glance

Vegetarian menu
Private dining
Wines by the glass
Wheelchair access
Service charge
Credit cards accepted

Paris House makes a powerful first impression on new arrivals. The Duke of Bedford’s Woburn Estate is a pretty impressive back yard for a start, and once you’re through a grand gateway, the drive across the deer park makes for a stately approach. When the house comes into view, it’s as pretty as a picture, a handsome Tudor black-and-white box with ornately decorated façade. Or so it seems. For Paris House isn’t Tudor, it was built as part of the 1878 International Exhibition in Paris to represent the architectural styles of 28 nations. The French did such a good job that the Duke of Bedford saw this representation of an English Tudor house, loved, it, bought it, and reassembled it on his estate. That’s the backstory, and charming though it is, this story of Paris House is about the here and now. Phil and Claire Fanning run the place with passion and have developed it into one of the region’s most compelling dining addresses. If the house is a historical curiosity, the interior has bags of style, with modern chandeliers, sleek contemporary furniture, and artworks which include a wall of seasonally changing food-related works that are for sale. The seasons loom large in Phil’s cooking as well, which is full of invention and pin-sharp execution. Delivered via menus headed by Roman numerals which indicate the number of courses, choose between the VI lunch, VIII and X course tasting menus, and, the exception to the rule, the fourteen course CT menu (Chef’s Table). European and Asian influences combine on the menus, with modern cooking techniques used to great effect, and the integrity of the superb produce maintained at all times. The professional service adds to the sense of anticipation.  An opening salvo might be halibut with the well-judged intervention of rhubarb, fennel and saffron, followed by the alluring aroma of truffle in a course of potato gnocchi with parmesan and black winter truffle. A mantou steamed bun shows an understanding of Asian techniques, with tender duck and hoisin sauce, while another winning flavour combination is venison with black pudding, adsuki beans and cranberries. Fit in the artisan cheese course if you can. Among sweet courses, ‘Parma Violet’ is as pretty as a picture, with pistachio, cherry and mascarpone. The top-drawer wine list is arranged by style, with wine flights designed to maximise the impact of each course.

Opening hours

  • Closed: Christmas
  • Days closed: Monday to Wednesday
  • Closed for dinner: Sunday
  • Lunch served from: 12
  • Lunch served until: 2
  • Dinner served from: 7
  • Dinner served until: 9

Chef

  • Chef(s): Phil Fanning, Ben Hyman

Food and drink

  • Cuisine style: Modern British
  • Vegetarian menu
  • Wines under £30: 3
  • Wines over £30: 99
  • Wines by the glass: 13

Price guide

  • Service charge
  • Credit cards accepted

Accessibility

  • Wheelchair accessible
  • Steps for wheelchair: 1
  • Assist dogs welcome

Additional information

  • Seats: 37
  • Private dining available
  • Private dining seats: 12
  • On-site parking available

Getting here

M1 junction 13. From Woburn take A4012 signed Hockliffe. Restaurant 1 mile from Woburn on left.

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Nearest train station

Woburn Sands
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