A magnificent location and view of Paris for this exceptional address. At the helm, Arnaud Donckele, triple-starred at La Vague d’Or in St-Tropez, offers a gourmet stopover in 5 stages made up, according to the arrival in the morning, with the most emblematic notes of his cuisine (juices, vinaigrettes , veloutés or sabayons which are truly his signature and incense each dish) and accompanied by an alliance of exceptional wines, sourced in all regions of the world. On the sweet side, it is Maxime Frédéric, former George V, who delights our taste buds.
Some enthusiasts consider Akihiro Horikoshi to be the best Japanese chef in Paris. Yet his legendary humility still prevents him from talking about himself. But we still have his marvelous cuisine based mainly on fish and seafood. Akihiro, who has worked for more than twenty years at l’Ambroisie, masters French gastronomy brilliantly. the menu changes daily and all dishes are cooked to order. You can even order some in advance, made with truffles, caviar and some classic Ambrosia. The experience is always intimate and exceptional since the room can only accommodate 16 guests.
A small restaurant created by Jean-Baptiste Varenne (after the Laiterie Sainte Clotilde), which has once again become the stronghold of the antique dealers of the Carré Rive Gauche and decorators (Vincent Darré has also added a few small touches such as mirrors. You can also privatize the place for small receptions.
Between two galleries, you can savor delicious cuisine, simple but local, from the market, as we love them: a carpaccio (to die for!), original salads, a fish or a meat every day, foie gras or sashimi, with always surprising combinations, cheeses from Androuet and desserts from our childhood!
A Japanese tapas bar where you can meet at any time to feast on croquettes, fried ravioli, “black and white” salmon or delicious carpaccios. But also an original cocktail menu with Japanese accents since bartenders use yuzu, macha, ginger or sake to create their delicious beverages.
https://germanopratines-staging.ovh/wp-content/uploads/2020/02/THE-COD-HOUSE-Restaurant-Paris-2.jpg19202560Hélènehttps://germanopratines-staging.ovh/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2021-10-11 07:00:512021-10-11 07:00:52THE COD HOUSE
Two floors, a terrace and a façade covered with plants, which changes with the seasons. In this bucolic universe, the Maison Sauvage offers, from breakfast to dinner, a natural and organic cuisine, original and delicious, which is suitable for everyone, vegetarians, vegans or simply gourmets.
The Ritz Bar takes up its summer quarters in the Grand Jardin, in the shade of its lime tree alley. People come here from noon to nightfall, for a bucolic lunch, a date for a chic aperitif or a romantic dinner or dinner with friends. Fresh and original salads, ceviches, foie gras, tartars …. and at snack time the delicacies of Pastry Chef François Perret. And above all, nice surprise, on weekends, we meet there for a barbecue and suddenly, we take the road to vacation, its large tables and its lunches on the grass.
https://germanopratines-staging.ovh/wp-content/uploads/2022/11/ritz-paris-hotel-ritz-bar-terrasse-bloc-a-la-une.jpg568893Hélènehttps://germanopratines-staging.ovh/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2020-11-03 22:46:002022-11-03 22:46:59RITZ BAR
For his first restaurant after twelve years in the Costes group, Quentin de Fleuriau wanted to create a truly unique place, in this corner of the Faubourg Saint-Germain that he particularly likes since it is here that he grew up.
For the decoration, he chose decorator and antique dealer Florence Lopez, who created a multi-faceted place, whose atmosphere changes throughout the day, bucolic during the day and more intimate in the evening. A deliciously shaded terrace, a bar worthy of the wildest Parisian years and, here and there, cozy spaces that lend themselves as well to conversation as to tasting.
In the kitchen, Quentin de Fleuriau wanted to preserve the values of a true French bistronomy even if the chef often likes to revisit it. Delicious savory and sweet surprises for foodies, including those who have chosen to be vegan.
But we also come here for exceptional events since Ma Kiss Room, created by the artist Mathias Kiss, can be privatized.
Pictures of J.F. Kennedy a little bit everywhere, a bar where we can have dinner, red moleskine wall seats, a real good Yankee cooking and customers from Saint-Germain des près, the synergy is good and the mojito even better before the cheeseburger ! Furthermore you will be able during the overcrowded nights to review your US history while waiting, thanks to the paper tablemats on which is printed the complete list of all the US presidents from Georges Washington to Joe Biden.
Des photos de J.F. Kennedy un peu partout, un bar où l’on peut dîner, des banquettes rouges en moleskine, une vraie bonne cuisine yankee et des clients de Saint-Germain des près, la synergie est bonne et le mojito encore meilleur avant le cheeseburger ! De plus les soirs d’affluence, vous pourrez revoir votre histoire américaine en attendant, grâce aux sets de table en papier sur lesquels est imprimée la liste complète de tous les présidents, de Georges Washington à Joe Biden.
This is a very pretty place for days, nights and years. We love its vintage feel with antique furniture and of course its terrasse! It is ideal for a snack, an evening cocktail or a Sunday brunch with friends. In any case, this is such a warm place it makes going get toug.
A stone’s throw from the Hotel, the shop dedicated to the creations of Cédric Grolet, the talented pastry chef of the Hotel Meurice and one of the best pastry chefs in the world.
Its inescapable sculpted fruits, magic of art and science, the spectacular Rubik’s cube cake, but also revisited classics, or the seasonal pie, often just out of the oven. Everything is as beautiful to watch as delicious to eat
Her green shops are recognizable at first glance, displaying her chocolate works on display. Patrick Roger is one of the best French chocolatiers but he is also an artist. He uses chocolate as raw material and, with knives and spatulas, he transforms it into giant format works. Some of his casts are even cast in bronze and sold while others are found in the window of his Parisian stores. For Easter or Christmas, his creations are at the same time the joy of chocolate lovers and aesthetes.
But the chocolate team also produces by hand, without the help of any mold, powerful and racy specialties with “best sellers” such as Instinct (rock praline roasted almonds), the Bee (ganache honey with a hint of pure honey) or the Amazon (lime caramel).
https://germanopratines-staging.ovh/wp-content/uploads/2019/08/PATRICK-ROGER-Chocolatier-Paris-_-03.jpg530800Hélènehttps://germanopratines-staging.ovh/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2019-09-22 14:24:082019-09-22 14:24:09PATRICK ROGER
